A Nell's Restaurant Recipe

Goat Cheese Ice Cream

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.