• tworedbowls says:

      January 14, 2014 at 11:15 am

      Haha! I was a little overwhelmed by the wishlist this Christmas, to be sure. (Bowl #2 and I think that our parents were compensating for the fact that neither of us was able to go home for Christmas this year.) Now I’m a little afraid to put anything on it!

      Oh, I love honey and goat cheese too! If you do, I think you’ll love this ice cream. The flavor is really able to shine. Thanks so much for your comment, Dixya 🙂

  1. says:

    January 14, 2014 at 9:29 am

    Oh, lovely! I’m a relatively new convert to goat cheese (I don’t know what was wrong with me!) but I’m obsessed now. This ice cream sounds totally epic.

    • tworedbowls says:

      January 14, 2014 at 11:16 am

      Funny, Kathryn, I actually am too! The tanginess was a little overwhelming for me the first few times I tried it (and I’m still acclimating to bleu cheese), but the moment I had it with fruit I was sold. Thanks for your kind words :):)

  2. says:

    January 14, 2014 at 9:56 am

    Um, AMAZING pictures!!!! And an amazing sounding recipe. You just might shame me into making ice cream sometime soon…I bought an ice cream maker for like $20 off of Craigslist and Erik and I went a little wild putting everything in life into ice cream (red velvet cupcakes, banana bread, candy, etc), but sadly the ice cream maker has been on hiatus for the better part of a year now. And it’s so easy to make right? I’m going to have to try this gourmet combination–reminds me of something you might find at jenni’s splendid ice cream or some fancy pants place!

    • tworedbowls says:

      January 14, 2014 at 11:42 am

      Yayy ice cream! Oh my goodness, I feel just like you probably did — I want to make every flavor imaginable. (And yes, so easy!! When the ice cream maker stopped churning it was like magic.) And aw, such kind words <3 thank you so much! 😉 I can't take too much credit for the genius flavor combo, but I appreciate your sweet comment 🙂

  3. says:

    January 14, 2014 at 10:11 am

    yes to ice cream in the winter, in fact Ice Cream for Breakfast Day is coming up and i’ve been daydreaming what icy creamy concoction to make for it.
    i love the addition of goat cheese, i wish there was lactose free goat cheese available because i miss it, alot.

    • tworedbowls says:

      January 14, 2014 at 12:03 pm

      Haha that’s a DAY?! Um, best day EVER. Ah, such a bummer that goat cheese can’t be made lactose-free 🙁 I was mildly lactose intolerant for most of my childhood (and really intolerant for a few years after I got a bout of food poisoning, interestingly) but rather recklessly ignore it when it comes to ice cream and cheese. I try to limit the intake, but sometimes when it’s really good (…actually, like last night, when I scarfed way too much of this ice cream) I eat too much and suffer for a few hours, lol. I’m super eager to try your lactose-free recipes at some point. Do you ever take Lactaid with your food when it can’t be avoided, or is your intolerance too severe?

    • tworedbowls says:

      January 14, 2014 at 12:45 pm

      Aw, thank you so much, Christina 🙂 and yes!!! It’s SO fun to make, too! Woohoo for homemade ice cream 🙂

  4. says:

    January 14, 2014 at 10:40 am

    Holy…..where was I when this happened? Why was I not sitting there promptly next to you taking sub-par photos and secretly eating everything? Haha, no, this sounds amazing and kind of adventurous. I think I’m just currently obsessed with goat cheese. Yup, that has to be it.

    • tworedbowls says:

      January 14, 2014 at 4:06 pm

      Hahaha, I wish you’d been there to help! I ate way too much of it last night and gave myself a stomachache. (Oh, that’s right, I am mildly lactose intolerant…..)

    • tworedbowls says:

      January 14, 2014 at 4:08 pm

      Oh my gosh, now that I’ve had goat cheese in ice cream, any ice cream without it tastes so incomplete! And so kind, Nik — I wouldn’t say perfect by any means but I appreciate it 🙂 especially since I love your work. Thank you! 🙂

  5. says:

    January 14, 2014 at 12:05 pm

    The photos are amazing! As are the flavours. I’ve made dessert goat cheese terrine with similar flavours do can just imagine how good this will be. Don’t have an ice cream maker but now I have ideas about no churn versions…
    Also isn’t Reclaiming Provincial an beautiful blog? 😀

    • tworedbowls says:

      January 14, 2014 at 4:11 pm

      Yes! Her blog is just impeccable. I want to live in it! And goat cheese terrine sounds so interesting! I’ve never had anything like it! Ooooh, if you make a no churn version, please let me know how it turns out. I had bad luck with one no-churn ice cream I tried (though I suspect it was just because I didn’t use milk that had enough fat content) and I used to be seriously bummed whenever someone posted a churn recipe and I couldn’t give it a try. So I felt guilty posting this!

  6. says:

    January 14, 2014 at 1:52 pm

    I just marvel at your photos each and every time I visit here. You probably don’t even need to included the recipe (for me), I just love looking at each little detail in your photos. The flavors in your ice cream sound divine. Sadly, I don’t have an ice cream maker but I think I could just use the technique/recipe you shared for poaching the pears and then cheat a bit and serve them with some really good vanilla ice cream. I know, not the same at all…but I’m sure it would be a lovely treat after Sunday supper.

    Thanks for sharing your recipe and your beautiful photos with us!

    • tworedbowls says:

      January 14, 2014 at 4:14 pm

      Such sweet words, Allison!! I appreciate that so much. And I think that would be totally delicious, too! I had these poached pears on top of oatmeal and in chia pudding, too, and they were wonderful any way I had them. I bet they’d be great with vanilla ice cream. Ugh, and I’m sorry that this is a recipe that needs an ice cream maker! I really felt bad about posting it because I used to get so frustrated and bummed whenever I saw a delicious recipe and then couldn’t make it because it needed the ice cream machine. If you have the space to store it, though, the Hamilton Beach one I linked to above is fairly affordable ($25) and reliable so far, if enormous!

      • says:

        January 14, 2014 at 6:26 pm

        Such a great tip regarding the ice cream maker (and a fairly low investment given all the other things in my kitchen…ahem, Le Creuset, etc.).
        Is their a chia pudding recipe posted on your site? I haven’t tried it, but I’m hearing so much about chia seeds and chia pudding lately that I’m intrigued. Those little seeds have been sprinkled on top of many things lately.

        • tworedbowls says:

          January 15, 2014 at 11:32 am

          Haha! Yes, I think it’s worth it!! You do need quite a bit of ice and rock salt to use it (and best to have an outdoor hose to rinse the bucket down, I do it in the kitchen sink and it gets unwieldy) but it’s reliable and I really like it so far 🙂

          Sadly I haven’t gotten around to posting it! There’s a great one at Big Sis Little Dish here: http://bigsislittledish.wordpress.com/2013/08/25/coconut-chia-seed-pudding/, though when I’m feeling lazy, I just mix the chia seeds with almond milk in roughly a 1:5 ratio, mix in a little vanilla extract and pumpkin spice, let it sit overnight in the fridge, and it’s amazing just like that.

  7. says:

    January 14, 2014 at 4:12 pm

    Yes! Isn’t homemade ice cream the most incredible revelation ever? It makes me feel like a culinary genius, even if the ice cream machine’s doing most of the heavy lifting. This flavor combination sounds so pretty too – it’s awesome that you were able to substitute almond milk successfully and I love honey in just about anything, especially paired with pears. You and Carey are braver than I—I’ve wanted to make ice cream with goat cheese but have been too scared, because I’m worried it’ll taste *too* much like goat milk.

    It’s been awhile since I’ve used my ice cream machine, but there have been a few flavors that have haunted me for awhile, and I must get to them. Thanks for the reminder! Have fun with yours! The sky’s the limit. 🙂

    • tworedbowls says:

      January 14, 2014 at 9:10 pm

      Oh my gosh, I know! It makes me want to figure out how to survive on just ice cream. And um, I forgot to mention that you were the brilliant dame who started this whole affair off with your honey-thyme ice cream! I have to try that too!

      Also, I was definitely nervous too that the goat cheese would overpower this ice cream. I actually made two half-batches for this, and I initially only put in 1 ounce for that reason. Then it was so freaking delicious that I had to make another batch! And in the second I dumped in more than double that and it was even better. Idk man. It just works. And I don’t think I’m the biggest goat cheese fan out there, even! You should try it for sure 🙂 (Also, if or when you do, I found that the warm mixture def tasted overpoweringly goat-y, but that it calmed down significantly when frozen.)

      Thanks for your kind words, Linda! 🙂

    • tworedbowls says:

      January 14, 2014 at 9:42 pm

      Ha, right? It’s one of those combinations that makes you think, wait … why doesn’t everyone know about this?! Haha, “from wherever it is they come from” made me laugh — I did almost buy the few boxes of blackberries that are mysteriously on the shelves just because I want to try Carey’s recipe, but thought it might be better to wait, in the end. Til the summer!

  8. says:

    January 14, 2014 at 5:58 pm

    Poached pear ice cream?! Good god, does it get any better? I’m actually curious to see how the goat cheese tastes within the ice cream…what an elegant and sophisticated recipe! I need to go out and get an ice cream maker…it was bound to happen sooner or later!! It’s the winter but I refuse to give up ice cream. lol

    • tworedbowls says:

      January 14, 2014 at 9:44 pm

      Haha! That might be the first time that anyone’s ever described something associated with me as elegant or sophisticated 😉 all thanks to Carey! And you know, I honestly don’t know if ice cream can get any better (unless with blackberries) — this is seriously the best thing I’ve made in a long time. Get an ice cream maker!!! It’s so fun and so delicious 😀

  9. says:

    January 14, 2014 at 6:02 pm

    Goat cheese and ice cream – what a novel concept! This sounds and looks amazing, Cynthia! Such a fan of your beautiful photography and styling – not to mention your superb taste in kitchen jars. Yup, I have one of those too. 😉

    • says:

      January 14, 2014 at 10:01 pm

      Hahaha the jars!! Yes! Buying that set was the best money I ever spent on kitchenware. And Haruka, you flatter me! It’s almost hard to believe your words because I’m always so in awe of your work 😉 Thank you so much.

  10. says:

    January 14, 2014 at 6:05 pm

    Wooo! Goat cheese in ALL the desserts! That blackberry version I made felt like the epitome of late-summer decadence, and this is 100% its dead-of-winter counterpart. I can’t get enough of warm spices (especially anise and cloves) right now, and I adore them combined with pears. Swirl it all into a goat cheese + honey ice cream and oh man—I want to sit by a roaring fire with a giant bowl of this.

    I can’t wait to see what other things you make with your ice cream machine! (I feel like you and I could probably talk flavor combos for days…hehehe.) I snagged some balsam fir clippings from my parents’ place this weekend that I’m infusing into grain alcohol right now. It smells so divine, I want to turn it into an ice cream somehow—maybe with creme fraiche and dark chocolate? I’d love to infuse the cream with the actual needles instead of using the extract, though, so I may have to see if I can errmm….”forage” some from around here. 😉

    • tworedbowls says:

      January 15, 2014 at 9:39 am

      Oh my god balsam fir in ICE CREAM. Carey, yes!!!! And I was just going to suggest dark chocolate and then saw that that’s exactly what you had planned, hahah. Yes yes yes. It’d be like a badass mint chocolate. Between you and Beth and your magical creations with fir clippings, I’m dying to hunt down some myself. (But in NYC…how.) I loved the look of that extract — so crazy vibrant!

  11. says:

    January 14, 2014 at 8:43 pm

    I just got an ice cream machine last summer! Only got to use it a few times before it turned to fall…but I guess seasons are really no excuse to put it away! Mine is the attachable kitchen aid bowl one.

    Love the flavors going on here!

    • tworedbowls says:

      January 15, 2014 at 9:40 am

      Yes!!! Winter ice cream party! 😀 I know, having gotten this as a Christmas present, I just couldn’t wait to break it in. Our apartment is really well-heated, so it didn’t feel too unreasonable messing around with ice in the kitchen. But for draftier homes, I can see why I’d put it away.

      Thank you, Jessica! 🙂

  12. says:

    January 14, 2014 at 9:30 pm

    Ice cream in January! Love it! What a great Christmas gift, I can’t wait to see what else you make! I am one of those sad readers who does not have an ice cream maker, so thanks for sharing the link, and I will bookmark this to make next time I am at my parent’s house and can borrow their ice cream maker!

    • tworedbowls says:

      January 15, 2014 at 10:15 am

      Awww! Believe me, I feel your pain. I really want to try a no-churn version of this goat cheese ice cream … if I do, I’ll update you for sure! 🙂

    • tworedbowls says:

      January 15, 2014 at 11:27 am

      Of course! I’m so excited to find them, even if I now have an ice cream maker — I’m sure there will be a ton of times where I’d like to make ice cream, but don’t feel like figuring out how to use extra egg whites or don’t feel like pulling out the gargantuan beast that is the ice cream maker. I can’t wait to try one (or two, or many!) Thanks for stopping by, Sarah! 🙂

  13. says:

    January 14, 2014 at 11:07 pm

    This ice cream looks incredible! Pear, honey, and goat cheese?! I literally couldn’t think of a better combination if I tried.

    HAVE to try this. I finally got a ice cream maker (the attachment for my KitchenAid stand mixer) a year ago and I haven’t put it to use enough yet.

    • tworedbowls says:

      January 15, 2014 at 11:27 am

      Aw, thank you so much, Laura!!! Oh my gosh, is there anything a KitchenAid mixer can’t do? Those things sound godly.

    • tworedbowls says:

      January 16, 2014 at 1:49 pm

      You’re darling! Thank you so so much 🙂 I had the same reaction the first time I saw it, too .. mmmmm. How will I ever make ice cream without it ever again?

    • tworedbowls says:

      January 17, 2014 at 9:57 am

      Thank you! Hmm. If you mean the top navigation bar, that was part of the layout. The logo I did by drawing ink on paper, then Bowl #2 helped me digitize it using his tablet. (It was my Christmas present!)

  14. says:

    January 20, 2014 at 2:15 pm

    This is a truly magical recipe. I also love how you put the ice cream in a loaf pan, because I can never figure out how to store it when I make it at home. Also, your pictures are seriously, SERIOUSLY, the BEST!!!

    • tworedbowls says:

      January 20, 2014 at 3:13 pm

      Haha! It was a mystery to me too, and then I bought this loaf pan just for that purpose. Trust me to go for months without a loaf pan and then finally buy it, not to make breads, but… to store ice cream. Practical. 😉 Thank you so much for your kind words, Shikha!

    • tworedbowls says:

      January 23, 2014 at 2:49 pm

      So kind, Laura! Thank you!! (And yes to honey drizzle! It was impromptu, but I thought … a little extra honey never hurt anyone.)

  15. says:

    January 24, 2014 at 6:26 am

    I love how your excitement comes through so much in this post, it’s so sweet! The ice cream sounds absolutely AMAZING – I especially love the sound of the poached pear swirl!

    • tworedbowls says:

      January 31, 2014 at 10:21 pm

      Haha, what a lovely comment! 🙂 I’m glad it does come through, since to me there’s very little more exciting than food 😉 And yes, if I’m allowed to say so myself (and I feel like I can, because this was originally Carey’s brilliant idea!), I was really in love with this ice cream! If you ever try it, I think you’ll love it too. One of my favorite things I’ve ever made 🙂 Thank you so much for stopping by! 🙂

  16. says:

    January 28, 2014 at 1:20 pm

    gorgeous. i love that you styled it with burlap, a bread tin, and dark metal plates that contrasted the light ice cream. and of course including the spices in the shot is brilliant. did i mention this recipe makes me want to eat ice cream in the middle of a blizzard? never thought i’d say that. pear and goat cheese. oy this is too perfect.

    • tworedbowls says:

      January 31, 2014 at 10:22 pm

      Such sweet words, Renee!!!! I so appreciate the thoughtful feedback <3 and ha, I know, I was eating this in the midst of the polar vortex with utter abandon!

    • tworedbowls says:

      April 3, 2014 at 10:45 am

      Hi Katherine!! So sorry it took me so long to get back to you — did you end up trying this? If I remember correctly, it should make about 1 quart of ice cream or a little more than that. I hope you liked it if you gave it a shot!

  17. Jordan Leigh says:

    June 26, 2014 at 11:46 pm

    okay I just stumbled across your blog and I am OB.SESSED. The recipes. The writing. THE PHOTOGRAPHY. Be still my heart. I am blown away. And this ice cream will most certainly be cranked out of my kitchen asap. One question. If I were to use another fruit, how would you suggest incorporating it? I’m not sure how I should go about replacing the pear with another fruit. Still use the poached pear recipe and just sub another fruit? Thank you in advance! You have definitely gained a fan!

    • tworedbowls says:

      June 27, 2014 at 10:18 am

      Aww Jordan, you’ve made my day!!!!! I’m smiling so wide at your kind words :):) As for substituting a different fruit, hmm. I think apples would work well and have a similar flavor, but I don’t know of other fruits that you’d be able to poach in the same way. Did you have a fruit in mind? I’d be super curious to see how those warm spices in the poaching syrup would work with a berry, for instance (and I think it maybe could!) but in that case, you’d omit the water and simply boil everything together until the berries dissolved and formed a syrup (in other words, you’d be on your way to making jam). Did that make any sense?! So so excited and happy to have you here! 🙂

      • Jordan says:

        June 27, 2014 at 12:01 pm

        Well I would really like to pair it with a strawberry balsamic flavor. So would I just need to make a loose jam of sorts with whatever fruit I choose? I’m also picturing a blueberry combo with the warm spices simply because that’s how I’ve always prepared my oatmeal. And seriously. Who can resist all this summer fruit!? And oh my stars, cherries. Cherries with goat cheese and honey?? Oh yes. I want it all. My only concern is that the ice cream calls for a cup of the poaching liquid and I want to be sure I have a sufficient liquid replacement

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