Honey Goat Cheese Ice Cream with Macerated Nectarines and Thyme
This Honey Goat Cheese Ice Cream with Lemon and Thyme Macerated Nectarines is a summer stunner! Goat cheese delicately flavors this deliciously creamy ice cream: it's not overpowering, but perfectly balanced. The nectarines are macerated with lemon zest, juice, olive oil, and thyme to create a luscious sauce. Make this elegant ice cream recipe now and celebrate summer!
Servings: 6 Servings
Ingredients
For the honey goat cheese ice cream:
- 2 cups heavy cream
- 1 cup milk see note
- 1/3 cup honey
- 3 oz creamy goat cheese
For the lemon and thyme macerated nectarines:
- 1 lb nectarines, pitted and sliced
- 1 lemon zested and juiced
- 1 tsp olive oil
- 1 tsp sugar
- 1 tsp fresh thyme
Instructions
For the honey goat cheese ice cream:
- In a medium saucepan, add cream, milk, and honey. Bring to a low simmer, stirring every so often.
- Once combined, remove from heat and whisk in goat cheese. Transfer to a covered glass dish, allowing to cool. Chill in refrigerator for at least 4 hours (or overnight).
- Once mixture is completely chilled, transfer to an ice cream maker, processing according to manufacturer's instruction. Freeze additionally to reach desired consistency (I froze mine for an additional 24 hours prior to enjoying).
For the lemon and thyme macerated nectarines:
- In a medium bowl, combine sliced nectarines, lemon zest and juice, olive oil, sugar, and thyme.
- Allow to macerate at least 1 hour.
To serve:
- Scoop ice cream in to bowls. Top with macerated nectarines, using reserved liquid as a sauce. Garnish with additional thyme. Enjoy!