Comments on: Gouda Ice Cream: What Not to Do

By: Tia Keenan: An Artist in an Artisan Cheese Revolution

Tia Keenan: An Artist in an Artisan Cheese Revolution — Fri, 12 Feb 2010 09:16:28 +0000

[...] lastly, pastry chef Plino Sandalio of gouda ice cream fame wants you to explain for him the meaning of “they need some cheese for that [...]

By: It's Not You, it's Brie

It's Not You, it's Brie — Wed, 18 Nov 2009 18:28:37 +0000

Handyface
According to Plinio, this recipe has worked with blue cheese ice cream and chevre. So it’s all yours if you’re a stilton fan!
Brenda- Sounds DELICIOUS! I marinate manchego at work and it would inspire me to toss some rosemary in the base. quince syrup. wow.

By: Brenda

Brenda — Wed, 18 Nov 2009 17:37:00 +0000

Sounds delic! I once had manchego ice cream with a delicate quince syrup on top. Divine!

By: handyface

handyface — Wed, 18 Nov 2009 09:56:48 +0000

Not a massive fan of Gouda, having grown up in Holland and been surrounded by it on a daily basis, but i’m planning on making some Stilton ice cream once they’re matured.

Having said that, it’s a fair way off (2-3 months) … might just try it with shop-bought in the meantime!

By: Dan

Dan — Sat, 14 Nov 2009 17:10:29 +0000

Kirstin,

Thanks for the recipe! (And the delicious enthusiasm!) I will definitely try a couple of variations and keep you posted.

By: Its Not You, it's Brie

Its Not You, it's Brie — Fri, 13 Nov 2009 23:24:56 +0000

Jill-
Try something different and give me your feedback, I’m excited!

By: Jill

Jill — Fri, 13 Nov 2009 13:44:36 +0000

This looks awesome. I will definitely have to try it! I might even be able to get my Gouda-loving husband to taste it.

By: Karen

Karen — Thu, 12 Nov 2009 23:42:51 +0000

Very cool Kirstin.