Goat Cheese Ice Cream

Figs and goat cheese? Classic partners. Most of the time I combine figs with Port wine. What a surprise?! The basic idea was to prepare a goat milk ice cream, but then I went for goat cheese. Next time, I might use goat milk instead cow, although that may give a too intense flavour, but as I adore goat products, I am going to give it a go. No risk, no fun. I served the goat cheese in Port wine poached figs, those ended up at the bottom of the glass, among a Port wine reduction.


Ingredients:
80 g fresh goat cheese
zest of 1 lemon
350 ml full fat milk
150 ml heavy cream
100 g sugar
25 g lavender sugar
4 egg yolks


Heat milk, heavy cream until it starts cooking. Whisk egg yolks with sugar and slowly add hot milk mix to the eggs while whisking. Take it back to the cooking plate and cook until it thickens (it should be 85°C). Let the mixture cool and stir in strained goat cheese. Let the ice cream maker do the rest of the work.