Goat Cheese Ice Cream With Honey And Fig Jam

1. 1

   Heat cream, milk, honey, and salt in a saucepan until just simmering. Meanwhile, in a light bowl, lightly whisk the egg yolks. Once milk mixture is simmering, slowly pour it into the yolks, while whisking constantly.

2. 2

   Add the egg and cream mixture back into the saucepan and cook on low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 5 to 7 minutes. Remove from the heat.

3. 3

   Crumble the goat cheese into a large bowl. Strain the warm custard through a fine mesh strainer onto the goat cheese and whisk until fully incorporated and smooth.

4. 4

   Cover and cool in the fridge until thoroughly chilled, at least 2 hours or overnight.

5. 5

   Freeze the mixture in an ice cream maker. Once it is frozen, transfer dollops of ice cream into a one-quart container, adding tablespoons of fig jam as you go so that ice cream and jam are layered together. Run a butter knife through the mixture in a swirling motion two to three times to gently swirl the ice cream and jam.

6. 6

   Seal the container and let the ice cream set in the freezer for at least 4 hours before serving. The ice cream will keep for a week in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.