Goat cheese, Brie and thyme

A silky goat milk ice cream with creamy Brie, floral honey, and gently infused thyme rich, subtly savoury, and delicately aromatic.

This would be particularly good with roasted pear, grilled peach, figs, walnuts, or a very thin crisp/tuile.

Instructions

1. Infuse the thyme.
   Combine the goat milk, cream, and fresh thyme in a saucepan. Heat gently to 70–75°C. Remove from the heat, cover, and let infuse for 15 minutes. Strain out and discard the thyme.
2. Combine the dry ingredients.
   In a separate bowl, thoroughly mix the granulated sugar, dextrose, guar gum, and xanthan gum. Mixing the gums into the sugars helps prevent clumping.
3. Heat the dairy base.
   Return the infused goat milk and cream to the saucepan and heat to about 40°C. Gradually whisk in the dry ingredient mixture until fully dissolved.
4. Temper the egg yolks.
   Whisk the egg yolks in a separate bowl. Slowly add a small amount of the warm dairy mixture while whisking continuously. Pour the tempered yolks back into the saucepan.
5. Cook the custard.
   Cook over medium-low heat, stirring constantly, until the mixture reaches 82–84°C. Do not allow it to boil.
6. Add the Brie.
   Remove the saucepan from the heat. Add the 75 g rindless Brie, cut into small pieces. Blend with an immersion blender until completely smooth and emulsified.
7. Add the honey and salt.
   Stir in the honey and salt while the base is still warm. Adding the honey after cooking helps preserve its floral aroma.
8. Check the flavour.
   Taste the warm base. The flavour should progress from honey and creamy goat milk to a subtle Brie note, followed by a gentle thyme finish. The Brie should complement the ice cream rather than dominate it.
9. Cool the base quickly.
   Transfer the mixture to a bowl set over an ice bath and stir until thoroughly chilled.
10. Age the base.
    Cover and refrigerate for 6–12 hours, preferably overnight. This improves texture and allows the flavours to integrate.
11. Blend and churn.
    Give the cold base a brief blend before pouring it into the ice-cream machine. Churn according to the machine instructions until it reaches a thick, soft-serve consistency.
12. Harden.
    Transfer the churned ice cream to a chilled container, cover, and freeze for 4–6 hours before serving.

Notes: Use a mild, creamy Brie rather than a strongly ripe or ammonia-forward cheese, and remove the rind before blending. Use fresh thyme, not dried thyme. A floral honey such as wildflower, clover, or acacia works particularly well. Avoid prolonged thyme infusion, as it can become woody or medicinal. Vanilla is not necessary; the combination of goat milk, Brie, honey, and thyme is more distinctive without it.