Goat Cheese Nasturtium Ice Cream

1. 1

   Put goat cheese in a large (3-quart) heatproof container that has a lid.

2. 2

   In a medium saucepan over medium heat, warm milk and stir in half the sugar. Simmer until sugar dissolves. Meanwhile, whisk yolks with the remaining sugar and salt in a heatproof bowl. When the milk has absorbed all the sugar-but before it comes to a boil-begin to temper your eggs by slowly pouring half the warm milk mixture over the yolk mixture while whisking vigorously. Then slowly pour the egg-milk mixture back into the saucepan, whisking vigorously. Heat mixture until it coats the back of a spoon and the temperature reaches 165u00b0F on a candy thermometer.

3. 3

   Slowly pour mixture over goat cheese, whisking to fully dissolve and incorporate it. Fold in chopped flowers and chill mixture for at least 4 hours and up to overnight. Freeze in an ice-cream maker according to manufacturer's instructions. Let ice cream sit at room temperature for about 15 minutes before serving.

* Per serving · 4 servings · Values may vary.