Glazert goat cheese ice-cream

David Punter

David Punter

15th July 2017
David Punter

Glazert goat cheese ice-cream

Showcasing one of Scotland's fine artisan cheeses


  • 500g double cream
  • 150g Glazert goat cheese
  • 150g caster sugar
  • 4 egg yolks
  • 1 pinch salt


In a heavy-bottom pan, heat together the cream and cheese until the cheese melts and the consistency is homogeneous
Whisk together the egg yolks and sugar until pale and thick
Pour the hot cheese mixture onto the thickened yolks, slowly at first, whisking constantly until fully incorporated
Return your mixture to the heat and cook, stirring constantly, until thickened
Remove from the heat and cool completely
Churn in an ice-cream machine until desired consistency is achieved

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