Goat Cheese Ice Cream

• 1 1/2 cups (375 ml) whole milk
• 2/3 cup (130 g) sugar
• 8 ounces (230 g) fresh goat cheese
• 6 large egg yolks

1. Warm the milk and sugar in a medium saucepan.
2. While the milk is warming, crumble the goat cheese into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and stir it into the goat cheese.
7. Keep stirring until the cheese is melted, then stir until cool over an ice bath.
8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
9. Mix the cheese course and dessert by serving Goat Cheese Ice Cream with Honey and Walnuts.
10. Toast some very delicious walnut halves (see page 13) and let cool.
11. To serve, drizzle a scoop of Goat Cheese Ice Cream with strongly flavored honey (I like chestnut or lavender honey).
12. Scatter the toasted walnut halves over the top.

milk, sugar, fresh goat cheese, egg yolks

Taken from www.epicurious.com/recipes/food/views/goat-cheese-ice-cream-379864 (may not work)