One of my favorite ways to find inspiration in the kitchen is to travel and eat.
Of course you need to eat, regardless of whether or not you’re traveling, but I try to make the conscious decision to eat in unique, local establishments rather than generic fast food joints whenever I’m somewhere new.
One of my favorite discoveries of this sort was on my honeymoon. My husband and I made the unusual choice to honeymoon in the Pocono Mmountains of Pennsylvania a week before tourism season started. It was just us, a bunch of antique stores, and some locals that sounded like they belonged in The Sopranos. Yeah, we’re pretty cool.
For lunch one day we found a hidden gem called R.I.M.B.Y.’s, which stood for Right In My Back Yard. We ordered the same thing we ordered for every meal on that trip – fettuccini alfredo for him and chicken parmesan for me. They were the best we’d had, plus the atmosphere was quaint and the bathroom was blinged out like a seven year old girl lived there (I’m a sucker for a unique bathroom). You’re definitely not getting unique like that at the golden arches.
I mentioned this goat cheese and honey ice cream when I told you about my trip to Kansas Ctiy. It was creamy, sweet, and fresh. I recreated it for my son’s birthday party and it paired nicely with the chocolate cake. It’s kind of surprising to have such a bright and creamy ice cream without any vanilla flavor to it.
The ice cream itself was at its best after a couple hours in the freezer following a churn in the ice cream maker. When I pulled it out the next day it was rock hard, but if I had any patience at alllll, it probably would have been equally creamy after a ten minute stint thawing on the counter. Like goat cheese, it had the ability to be both creamy and a little crumbly.
Does it taste like goat cheese? Not really. Does it taste like honey? Not really. You just have to try it! It has a fresh, creamy, and slightly tangy finish. This was sublime with an additional drizzle of honey over the top. The frozen ice cream caused the honey to firm up and it tasted just like a caramel sundae! I’m definitely going to be doing this more often as a healthier alternative to caramel.
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This creamy ice cream is both tangy and sweet!
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 3-4 ounces soft goat cheese
In a medium saucepan, combine cream, milk, and honey over medium heat. Heat until steaming but not boiling, stirring occasionally.
Remove the pan from the heat and whisk in the goat cheese until it is completely melted into the cream mixture and no lumps remain. Transfer the mixture to a 2 quart or larger covered storage container and refrigerate until completely cold, a few hours up to overnight.
Churn the ice cream in your ice cream maker according to manufacturer's directions. Transfer the ice cream to a freezer safe container and store in the freezer until firm, at least two hours. Homemade ice cream is best enjoyed within a few days.
Slightly adapted from Will Cook For Friends