Beet and Goat Cheese Ice cream

Ice cream base, beet compote and wine reduction.

Yield: 9-12 servings

Ice Cream Base: 

  • 8.5 oz/242 g whole milk
  • 24.5 oz/696 g heavy whipping cream
  • 6 large egg yolks, whisked
  • 8 oz/227 g granulated sugar
  • ¼ tsp sea salt

1. Combine milk and cream in a medium saucepan and slowly bring to 160°F. Turn off the heat and slowly add all other ingredients. Stir until smooth. Strain through a fine- mesh sieve.

2. Refrigerate until base registers 40°F.

Beet Compote: 

  • 16.5 oz/467 g peeled beets (3 medium), cut into small pieces
  • 5 oz/142 g granulated sugar
  • 2 oz/57 g goat cheese

1. Cook beets and sugar over medium heat until fully broken down (this can take up to 1 hour), stirring periodically to avoid burning.

2. Transfer beets to a blender and blend until smooth. Cool to room temperature. 

3. Blend beets and Ice Cream Base in blender until smooth. Add goat cheese and pulse until incorporated. Strain through a fine-mesh sieve to remove any chunks.

Wine Reduction:  

  • 8 oz/227 g Tempranillo wine
  • 8 oz/227 g granulated sugar

Place wine in saucepan over high heat. Slowly add sugar while stirring and cook until reduced to a syrup (take cold spoon and dip the back into the reduction, let cool to room temperature and test between fingers for the correct consistency). Allow to cool.


Freeze Beet & Goat Cheese ice cream in an ice cream maker according to manufacturer’s instructions. Drizzle with Wine Reduction right before serving.