The Ice Cream God: Camilo Kohn’s Goat Cheese Ice Cream

Picture this- Goat Cheese, Popcorn, Snickerdoodle, Caraway, Ginger, Olive Oil, Rice Pudding.. ice cream.

Doesn’t matter how odd, dreamy, or wild the flavor, Chef Camilo Kohn will wow anyone who tries one of his creations. Earlier this spring, I was lucky enough to attend an event catered by his skillful hands.. and artistic mind. The dishes were all unique takes on classic dishes. I can’t remember the last time I used the word “mind-blowing” and “chicken salad” in the same sentence, if ever.  Thanks to his Ecuadorian roots, Kohn manages to incorporate Andean ingredients into American and International cuisine creatively. In fact it’s rare to hear of Andean fusion cuisine at all on the East Coast. I’m kind of obsessed. His “cuatro leches” cake will make you want to marry him… after tasting his ice creams you’ll fall in love. I know I did. I wouldn’t stop raving about the ice creams in particular, and was lucky enough to snag a recipe thanks very much to the host of the event.

kohn ice cream

GOAT CHEESE ICE CREAM, BALSAMIC REDUCTION, MALT TUILE, HERBS

Yields: 12

Ingredients; ice cream

3 cup whole milk

1 1/3 cup sugar

1 lb fresh goat cheese

6 large egg yolks

12 ea lemon balm leaves

12 ea marjoram leaves

12 ea tangerine sage leaves

12 ea white borage flowers

  1. Warm the milk and sugar in saucepan. Crumble the goat cheese into a separate bowl and set a mesh strainer on top.
  2. In another bowl, whisk together the egg yolks and temper these with the warm milk and sugar whisking constantly. Return mixture to.
  3. Stir with a spatula over medium heat until nape consistency, making sure to scrape the bottom and sides of pan.
  4. Pour the custard through the strainer and stir it into the goat cheese. Stir until cheese is melted and stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, then freeze in ice cream maker according to machine’s instructions.
  6. Serve a quenelle of ice cream (about ½ cup) with a teaspoon of the reduction, one tuile and herbs.

Ingredients; Balsamic reduction

2 cups balsamic vinegar

¼ cup sugar

½ t salt

  1. Combine all ingredients in a sauce pan over medium heat and reduce by 2/3.
  2. Remove from heat and let cool down.

MALT TUILE

2 egg whites

½ cup butter, softened

½ cup confectioner sugar

½ cup AP flour

2 T fine malted barley powder

  1. Pre-heat oven to 350 degrees F
  2. Whisk egg white, softened butter and sugar to a smooth consistency. Mix in flour and malt. Cover with plastic and refrigerate for 15 minutes.
  3. Using an offset spatula spread the batter over a sil pad ensuring equal thickness.
  4. Bake for 7 to 10 minutes until golden.
  5. Remove from oven, cut into rectangles while hot, and let cool over a mold of the desired shape.
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