It seems I am always saying this but I swear, it’s good. I know, I know. Goat cheese in a popsicle just seems insane. But it’s not!
It’s a lot like a creamsicle but with goat milk. Honey and thyme are used to round out the earthier notes found in goat cheese, but trust me, you’ll never notice. Plus, this thing is bursting with bourbon so who cares, right?
1 ¼ cups milk 3 Sprigs thyme ½ cup honey ½ cup goat cheese 1 ½ cups blackberries 1 cup brown sugar ⅓ cup Bourbon
10 hours, 15 minutes
Warm the 1 1/4 cup of milk in a small sauce pan but do not bring it to a boil. Add the 3 sprigs of thyme, cover and let it steep for about 5 minutes.
Add in the 1/2 cup of honey and mix well.
Transfer the milk-mixture to a measuring cup. Add the 1/2 cup chèvre to the pan. Add equal parts of the milk-mixture and whisk the ingredients together, emulsifying them. You may need heat for this.
NOTE: All chèvre is not created equal, and this is especially true when exposed to heat. The goat cheese can either separate or become grainy, or both. So I suggest you melt some of your chèvre prior to making this recipe. If it separates, it should be fine when you make the popsicle. If it becomes grainy, you have a lot of whisking ahead of you. And you can just strain out the extra.
In a separate sauce pan, add the 1 1/2 cup of blackberries and lightly mash them. Add the 1 cup of brown sugar and warm the mixture over a medium-high heat until the sugar has completely combined.
Transfer the mixture to a measuring cup that holds at least 2 cups. You should have at least 1 cup of blackberry syrup. If you do, mix in 1/3 cup of bourbon. If it is less, you will need to adjust the bourbon as you can only freeze liquids that are 20% alcohol. So you will have to do some math to adjust–sorry!
Combine the mixtures in your popsicle mold, add the popsicle sticks and freeze them for about 10 hours.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.