Wednesday, June 25, 2008

Goat's milk cheesecake frozen yogurt

My best friend James and I dreamed up this recipe during his recent visit to the city. It started, as most meals in our apartment do, with a random walk through the Greenmarket. James has always been one for off-beat foods, especially if they're in liquid form, and so it wasn't surprising that a small stand selling single-serving drinkable goat's milk yogurt caught his eye. He picked one up, and stashed it away in the fridge for a snackable moment.

Goat's milk yogurt, we learned, has both the central pungency of goat cheese and the sourness of a strong greek yogurt. We decided to use it, along with some cream cheese, as an ice cream base, yielding by far the best, most professional and unique frozen dessert our churner has produced yet.

(aka Frosty the Goatman's Zesty Yogurtcake)

8 oz goat's milk yogurt
8 oz cream cheese
zest of 1 lemon
6 oz greek yogurt (we used Trader Joe's honey greek yogurt)
1/3 cup sugar
pinch of salt

1. Combine all ingredients in a blender or food processor, and blend until smooth.
2. Freeze, following directions, in your ice cream maker.

Yield: 4 servings


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