Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients
2 cups fresh peaches (or nectarines), peeled and diced
1 ¼ cup sugar
Juice from a ½ lemon
2 large eggs*
3 cups Summerhill Goat Milk (best to use a fresh, unopened bottle)
How to Make It
Step 1
Mix peaches, ½ cup sugar, and lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes or so.
Step 2
When ready to prepare the ice cream, drain the liquid from the peaches into a small bowl. Return the peaches to the refrigerator. Save juice.
Step 3
In a mixing bowl, whisk eggs for 1-2 minutes until light and fluffy.
Step 4
Slowly whisk in sugar (¼ cup at a time) until thoroughly mixed and fluffy.
Step 5
Slowly pour in Summerhill Goat Milk. You want all those delicious lumps and clumps to be included — it will make the ice cream richer and creamier. Continue whisking and slowly pour in peach juice.
Step 6
Pour mixture into ice cream maker and follow the manufacturer’s directions for freezing. Just before the ice cream is finished (with about 2 minutes to go) carefully add the diced peaches to the ice cream. If ice cream is too soft, place in the freezer until it reaches desired consistency.
Makes 1 quart.
*contains raw eggs – consider using pasteurized eggs for your safety
