Today, even though I didn’t find anyone to have dinner with me, I made goat cheese and roasted garlic ice cream. I had it with lamb and while it went well with the meat, a little bit of it went a long way. I’m not sure what I’m going to do with the quart of it in my freezer. Even though there was an entire head of garlic in the recipe, I couldn’t taste it. If I decide to make this again (very slim chance) I think I’ll use more garlic. The lavender added a nice herby flavor that played off well with the lamb.
Goat Cheese & Roasted Garlic Ice Cream
6 oz goat cheese, crumbled
1 cup goat milk
2 cups heavy cream
3 Tbs honey
1 head of roasted garlic
1 tsp lavender buds (optional)
Puree garlic, honey, lavender and milk in blender. Add crumbled cheese and cream. Stir well and pour into ice cream maker according to the machine’s instructions.