I hear that Goat Cheese Ice Cream goes right to the hips :)
Goat Cheese Ice Cream
Makes about five cups
1 quart half-and-half
1 cup sugar
12 egg yolks
1/2 cup fresh goat cheese
Combine half-and-half with sugar in a saucepan, stirring to dissolve sugar, and bring just to boil. Meanwhile, in a heat-proof bowl, break up the egg yolks with a whisk.
While whisking, slowly add 1 cup hot liquid into egg yolks and mix until combined. Then add yolks back into the rest of the half-and-half and mix well.
If necessary, return to heat and cook, stirring constantly, until mixture thickens to coat the back of a spoon (185° F.). Do not heat the mixture beyond this point or it will curdle. Strain through a fine strainer and add the goat cheese. Stir until melted.
Cool until thoroughly chilled, then freeze in an ice cream machine.
Couldn’t he just have made goat *milk* ice-cream? Did it have to go through the cheese process first?