Ingredients

The following ingredients have 7 Servings
  • 4 large egg yolks
  • ⅛ teaspoon fine sea salt
  • 3 ounces fresh goat cheese, softened ((about 2/3 c crumbled / 85 grams))
  • 1 ¼ cups heavy cream ((10 ounces / 300 mL) )
  • ½ cup honey ((6 ounces / 170 grams))
  • 1 ¼ cups whole milk ((10 ounces / 300 mL) )

Instruction

  • Place the softened goat cheese in a medium bowl, and gradually whisk in the cream until smooth (being careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
  • Place the egg yolks in another medium bowl set on a damp kitchen towel. Slowly pour the hot milk into the egg yolks, whisking constantly.
  • In a medium, heavy-bottomed saucepan, heat the milk with the honey and salt until steamy and hot, stirring frequently. Don't let the mixture simmer or boil or the acids in the honey could cause the milk to curdle.
  • Return the mixture to the pot and cook over a low flame, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and/or registers 170ºF on an instant-read thermometer. Immediately strain into the goat cheese mixture.
  • Place over an ice bath and stir until cold. Ideally, cover and chill the mixture overnight; this allows the milk proteins to relax and makes for a smoother ice cream.
  • When the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
  • Scrape the churned ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, 3 hours or up to a month or two.