Jeni's Splendid Ice Creams at Home are so inspiring and creative! I am less enchanted, however, by the number of steps in the recipes. What's a cook to do? Inspired by Jeni's recipe for goat cheese ice cream, I "unvented" my own version, using the fail-safe "technique" from my cream cheese ice cream recipe. I paired it with a baked rhubarb compote, again inspired by a Jeni's recipe, but jazzed up with some citrus and ginger.
chevre ice cream
7 oz. fresh chevre (goat's cheese), softened
2 C. half and half
1/4 tsp. salt
2/3 C. sugar
1/4 C. tapioca syrup or light corn syrup
2 tsp. lemon juice
1/2 tsp. vanilla extract
Blend all ingredients in a blender until smooth. Freeze mixture in ice cream maker (I use a basic Cuisinart ice cream maker) for abut 18-20 min. Transfer to an airtight container and put in the freezer to harden (at least 2 hours). Let ice cream soften for 5 min. before serving.
NB: Pop the airtight container you're going to use to store the finished product into the freezer before you start working on the ice cream. That way it will be nice and cold when the ice cream maker is done, and the ice cream won't melt when it hits a warm container. Makes for a better, more consistent texture!
baked rhubarb compote
12 oz. (trimmed and sliced) rhubarb
zest and juice of 1/2 lemon
1/3 to 1/2 C. sugar (depending how sweet you like things)
3/4 tsp. fresh ginger, minced
Preheat the oven to 300 degrees F. Combine all ingredients in an 8-inch square Pyrex baking dish, stirring to mix well. Bake for 45-60 min., stirring every once in a while, until the rhubarb begins to fall apart.
NB: You can use frozen chopped rhubarb, too. My local Whole Foods carries Stahlbush Island Farms frozen rhubarb year-round (at an affordable price, to boot), and it works great! Don't bother to thaw the rhubarb first, just up the baking time a bit.