Raspberry and Honey Goat Cheese Ice Cream

This recipe is a mouthful. Jeni's ice cream shop opened up a location in Atlanta about a year ago. Since then, I've been a few times. One of the most remarkable flavors that Jeni's has is a goat cheese and cherry ice cream. It's an artisan ice cream with tangy goat cheese, roasted cherries, and a richness that can't be bought in a grocery store.

This recipe is a play on the Jeni's goat cheese and cherry. I took some raspberries and mascarpone cheese and added it to to this recipe. The raspberries are a perfect texture change from the smooth ice cream, and the jam is a great way to complement the honey goat cheese.

Raspberry and Honey Goat Cheese Ice Cream (Makes 2 quarts) Adapted from Jeni's
1.5 cups Milk
1 tbsp Corn Starch
1 cup Heavy Cream
1 oz Light Corn Syrup
1/3 cup Sugar
2 tsp Honey
1/4 tsp Salt
2 oz Honey Goat Cheese
2 oz Mascarpone Cheese
1 package Raspberries
2 tbsp Raspberry Jam

1. Prepare your ice cream machine as the instructions direct (for mine, I have to put the freezing vessel into the freezer overnight).
2. Make a slurry with 1/4 cup Milk and the corn starch. Whisk it together to combine.
3. In a medium sized pot, put the remaining milk, cream, corn syrup, sugar, honey, and salt.
4. Bring the pot ingredients to a boil. Allow to boil for about 4 minutes.
5. In a separate bowl, mix the goat cheese and mascarpone cheese together until well incorporated and smooth.
6. After the ingredients in the pot have boiled for 4 minutes, slowly pour the slurry of milk and corn starch into the pot while mixing with a rubber spatula.
7. On medium heat, allow the mixture to come back to a boil and cook for about a minute, stirring constantly. The mixture will be finished when the starchy flavor cooks out and the consistency becomes slightly thick.
8. Pour a little bit of the hot mixture into the cheese, mixing to incorporate. Repeat until the mixture is smooth, and all of the hot has been incorporated.
9. Cover the mixture with plastic wrap, so that it is touching the surface. Place the bowl into the fridge until the mixture has cooled completely.
10. When cooled completely, pour into your ice cream maker and follow the manufacturer's instructions to churn.
11. When the ice cream is ready, it will look like soft serve. Prepare a container.
12. Mix in fresh raspberries after the ice cream has been spun, breaking them up slightly as you go. 
13. Place layers of ice cream and jam, so that when you scoop the ice cream you get a nice swirl-effect.
14. Freeze the ice cream for at least a couple hours before serving.
15. Allow to thaw slightly, for about 5 minutes, then scoop into a frozen bowl and share!

Georgia has had some really warm weather lately (I turned on my AC for the first time this year!). I can't help but crave some ice cream with the weather change (and to make me feel better about my pollen allergies). This ice cream is perfect for spring and doesn't take long to make!

Arnold Palmer (Cheers to 1 Year!)

Today marks the 1 year anniversary of delici-owh-so! It's been a great year, with a lot of learning. I think over the year I've grown as a chef, food blogger, and photographer, but also as a person. I realized how difficult it would be to continuously post (on time). There were a few slip ups, but I feel like I was able to get a rhythm going for the most part. I was amazed at the level of creativity it took to create 55 different recipes. The blog pushed me to my creative limits, but I definitely had help along the way. The followers of this blog have been an inspiration. I am so grateful to people who shared this blog with friends, and I am astonished by kind messages and recognition by strangers (albeit only a couple of times). I'm continuously seeing God's blessings through this blog, and I hope that delici-owh-so will continue to grow. I hope that I'll continue to be able to have the privilege of sharing my food experience with everyone who reads.

This post is somewhat of a "throwback". It traces back to my first blog post, the peach tea granita. I wanted this blog to epitomize southern elegance. The local, regional, seasonal, natural beauty that comes in each place is something that can't be ignored. I reflect on that first post through a classic southern mash up- an Arnold Palmer. The drink boasts a perfect balance of smooth sweetened iced tea with the tangy lemonade. This is simple to make, and can easily be spruced up with some delicious honey whiskey!

Honey Whiskey Arnold Palmer (makes about 3 portions)

1 cup Water
1 teabag Black Tea
2 tbsp Sugar
1 cup Water
4 tbsp Sugar
1 large Lemon

2 oz Honey Whiskey

1. Boil the first water with the sugar. Once it comes to a boil, pour into a heatproof vessel, and steep the tea bag for at least 15 minutes. 

2. Boil the second sugar and water. Allow the mixture to cool down slightly. 

3. Add the zest and juice of one lemon. Allow the mixture to cool the rest of the way.
4. Combine the tea and lemonade in the pitcher, and make sure it cools completely. You can add a couple pieces of ice if it is lukewarm. Don't add too much because it will dilute the flavor.
5. Add the honey whiskey to the mixture, and stir to combine. If you want a stronger whiskey flavor, add more. I prefer a subtle flavor for this drink.
6. Pour into tall glasses over lots of ice with a lemon slice, and a mint sprig if desired.

Enjoy this treat through the hot summer- with or without the whiskey :) It's a refreshing cool-down, and a perfect way to relax and take a break!

I am extremely grateful to my family and friends, who also played a large part in this blog's success over the year. Encouragements, recipe ideas, and constructive criticism played a large part in my growth. Again, I am thankful to every one of you, and would like to raise a glass to this past year, as well as the future of this blog.

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.