NYC Chef Sam Mason’s Beet – goat cheese – honey – pistachio Ice Cream

NYC Chef Sam Mason’s Beet – goat cheese – honey – pistachio Ice Cream

Ingredients for Ice Cream Base

  • 10oz. beet juice
  • 24oz. milk
  • 6oz. heavy cream
  • 3 1/2oz. dried milk powder
  • 1 1/4oz. corn syrup
  • 8oz. sugar
  • 7oz. egg yolks

Method for Ice Cream Base

Heat the beet juice with milk, cream, dried milk, powder and corn syrup. Whisk egg yolks and sugar together in a separate bowl. Once the beet juice mixture is simmering, whisk eggs and sugar mixture in slowly. Chill and strain. Freeze as instructed in an ice cream machine.

Other Ingredients

  • 6oz. goat cheese
  • 6oz. pistachios
  • 3oz. honey

Method

Combine room temperature goat cheese, pistachios and honey in a bowl. Marry well and chill.

Serving Method

Gently fold goat cheese, honey and pistachio mixture into the beet ice cream. Freeze until firm. Serve in waffle cones or in a bowl. Enjoy!

This recipe originally appeared at Food Pairing.

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