Goat Cheese Ice Cream
4 egg yolks
2 cups whole milk
1 vanilla bean
2/3 cup sugar
1/3 cup honey
8 oz Natural & Kosher goat cheese
fresh fruit, or compote, for serving
Set a large fine mesh strainer over a medium bowl and set the bowl in larger bowl of ice water.
Add the milk, sugar and honey to a large saucepan. Scrape the vanilla bean and add the seeds and pods to the pot. Heat the milk mixture until sugar and honey are dissolved and small bubbles start to appear.
In a separate bowl, whisk the eggs and slowly stream in 1/3 of the milk, whisking as your pour. Add the eggs/milk mixture slowly to the pot with the milk mixture, stirring constantly with a wooden spoon.
Continue to cook over moderate heat, stirring constantly, until it starts to thicken and coats the back of a spoon, about 4-5 minutes. Watch carefully! If the mixture gets too hot, the eggs will curdle. Immediately strain the sauce into the bowl set over the ice water bath.
Add the goat cheese to the sauce and whisk until melted and incorporated. Pour it through the mesh strainer to filter out any bits of cheese.
Refrigerate for a few hours or overnight and pour into ice cream machine. Churn until mixture reaches the consistency of soft serve ice cream, about 15 minutes. Transfer to a freezer-safe container and store in the freezer.