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Goat Cheese Ice Cream
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4
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4
Cup Heavy cream
/2 Cup Milk
Egg yolks
/4 Cup Sugar
Tablespoon Corn syrup
Ounce Goat cheese
Prepare an ice water bath. Bring the cream and milk to a boil. Whisk
together the egg yolks and sugar and slowly pour in some of the hot cream to
temper the eggs. Pour the eggs into the cream and continue to cook for 2 to
3
minutes, or until the mixture coats the back of a spoon and steam rises
from the top. Whisk together the corn syrup and goat cheese and then whisk
this mixture into the cream mixture until smooth. Strain through a fine−mesh
sieve and chill over the ice water bath. Freeze in an ice cream machine.
Keep frozen until ready to use.
Yield: approximately 3 cups
Goat Cheese Ice Cream
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