Strawberry Tarragon & Chèvre Ice Cream – Turning Old Recipes into New Recipes

strawberry tarragon chevre ice cream 3There is still snow and ice on the ground here in Virginia, yet here I am sharing an ice cream recipe with you all while I bask in the warmth of my fireplace.  I can’t believe that just a few days ago I returned from a week’s vacation exploring Hilton Head Island and Savannah.  Though not exactly bikini, sun bathing weather, the days ranged from the high 60’s and even soared into the low 80s. The nights rarely strayed below 50.  With the lovely early spring-like weather in abundance,  I spent a lot of time riding my bike and playing in the sand. I even dared a little wading into the still very cold Atlantic waters.  Between the sunshine filled dayssmall_8262 and all my activity, I definitely worked up a sweat.  Though in Savannah my favorite cool down treat was Georgia peach sangria to go, which I’d sip delightedly under the beautiful oaks of the city’s famous squares, in Hilton Head I’d ride my bike up the beach to Coligny Plaza to place myself in the giddy conundrum of choosing one ice cream  from nearly 100 different flavors.  It is no surprise that I returned home with ice cream, pretty beverages, and summer time on my brain.  Let’s get back to that ice cream now, shall we?

strawberry tarragon chevre ice cream 5Most of you know I purchased myself an ice cream machine last summer when I shared my Lighten Up the Churn Chocolate Hazelnut Ice Cream. I absolutely loved how the lightened up custard base (aka French style ice cream) turned out and so I kept experimenting with it.  You know me, I love to play with flavor.  However, I’m not much of a garlic ice-cream type girl myself, but I wanted to try something savory.  The idea made me think of my strawberry bruschetta, where I took sweet strawberries and gave them a savory twist with tarragon, black pepper, and goat cheese.  Why wouldn’t the same idea work with ice cream? So I decided to give it a go and created  a goat cheese base in which I added the remaining elements of my bruschetta dish. It worked beautifully!

The smooth base had a slight tang from the goat cheese, off-set by both strawberry tarragon chevre ice cream 2the sweet strawberry flavor as well as the fruit’s added chunky texture.  Although I couldn’t discern the black pepper as I could in the bruschetta, the tarragon gave all this creamy goodness a cleansing burst of freshness.  And what a pretty ice cream it made, too!

Now what are some of your own favorite recipes that you think would make an awesome ice cream flavor?

Strawberry Tarragon & Chèvre Ice Cream

Ingredients

strawberry tarragon chevre ingredients

  • 1 cup small diced strawberries
  • ¼ cup Chèvre (goat cheese), crumbled for easier melting
  • 1 tablespoon sugar
  • 1 tbsp freshly chopped tarragon
  • 1 tsp freshly ground black pepper (optional)
  • 1 cup whole milk
  • 1/2 cup granulated sugar, divided in half, plus 1 tablespoon separated
  • 2 tablespoons light corn syrup
  • 1 12 ounce can evaporated low fat milk
  • 1 vanilla bean, halved and seeded
  • pinch of sea salt
  • 3-4 egg yolks

Instructions

  1. In a medium bowl, combine diced strawberries, 1 tablespoon sugar, chopped tarragon, and ground pepper.  Toss to mix, then set aside while preparing the Chèvre ice cream base.strawberry tarragon mixture
  2. In a saucepan, combine whole milk, evaporated milk, 1/4 cup sugar, corn syrup, and sea salt. Whisk to combine
  3. Next add the vanilla seeds and pod to the milk mixture.adding vanilla bean to base
  4. Heat the milk mixture gently over medium heat to 180° Fahrenheit. You’re looking for tiny bubbles around the edge, NOT a boil. Remove from heat.
  5. Set aside for at least 10 minutes to allow milk mixture to cool.
  6. While milk mixture is cooling, whisk egg yolks and remaining 1/4 cup sugar in a medium bowl.strawberry tarragon yolks and cream base 1
  7. After milk mixture has cooled at least 10 minutes, begin to gradually add milk into the egg mixture, whisking constantly to avoid cooking the eggs.strawberry tarragon yolks and cream base 2
  8. Return entire mixture to the saucepan. Turn stove to medium heat.strawberry tarragon ice cream base reheat
  9. Stir Chèvre into warm milk, allowing cheese to melt into mixture. It will be lumpy at first, but will smooth out once the cheese melts.strawberry tarragon add chevre to base
  10. Stirring constantly, continue cook the ice cream base until it reaches 160° Fahrenheit.
  11. Place a mesh sieve over a large mixing bowl and strain ice cream base. Discard the vanilla bean pod and any other solids.strawberry tarragon straining base
  12. Fill another large bowl with ice cubes. Place the bowl containing the ice cream base over the ice.strawberry tarragon base on ice
  13. Allow ice cream base to cool, about 20 minutes.

Replace the following steps with the instructions that came with your particular ice cream maker.

  1. Turn on the ice cream maker and carefully pour the ice cream base mixture into the frozen freezer bowl.strawberry tarragon ice cream base into maker
  2. Pour strawberry mixture into the freezer bowl with the base.  NOTE: Typically, ice cream mix-ins are added in the last five minutes of the process, but I wanted the strawberry and tarragon flavors to infuse into the base.  You can wait to do this until later if you wish.strawberry tarragon fruit into maker
  3. Allow the the mixture to churn and thicken into a soft serve like, creamy texture, approximately 35-40 minutes.
    strawberry tarragon ice cream churning 1 strawberry tarragon ice cream churning 2
  4. Divide ice cream into freezer safe, air tight containers. Cover and freeze until ice cream is firm, about 3 hours.
    strawberry tarragon ice cream ready strawberry tarragon ice cream freezer containers

Be sure to check out my Lighten Up the Churn recipe for other notes.

strawberry tarragon chevre ice cream 1

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6 responses to “Strawberry Tarragon & Chèvre Ice Cream – Turning Old Recipes into New Recipes

  1. Hi this looks amazing! I’m not a cheese eater, so I’m wondering if you’d have any suggestions as to what I could use to replace the Chèvre in your recipe? Thanks!

    • Hello, Yuyen! Thanks for stopping by. I had to do some research on flavor profiles; it looks like most chèvre substitutes are other cheeses (cream cheese, mascarpone). I did see Greek Yogurt as a possibility, just not sure how well it would keep up in the cooking process (yogurt can break and become grainy when it gets too warm). You could always leave the chèvre out, which would give you a traditional strawberries and cream profile, which is still pretty yummy 🙂

      • Thanks for the reply! I ended up doing a frozen yogurt. Loved the flavor but the texture was just ok. I think next year (if the tarragon in my herb garden keeps up the way it has been lately), I’ll take your advice and make a traditional ice cream with this flavor. Thank you for posting this lovely recipe.

      • Lol, and thank you for enjoying it, Yuyen! Sorry the frozen yogurt version didn’t come out as you hoped. Keep up with the experimentation, though, you might still hit the jackpot! 😀

  2. I was hoping you’d use a goat cheese base.. this must have tasted fantastic! I love unusual flavors, especially in ice cream! Maybe it’s because I’m getting bored with the same old flavors.. strawberries and tarragon would be lovely!!xx

    • There’s nothing more fun than ice cream, is there? I love flavors that keep you guessing what’ll be in the next spoonful. Will there be nuts? Caramel? My mom wants me to try to make a popular Filipino ice cream flavor called Ube. It’s an Asian sweet potato…that’s purple to boot!

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