Goat Cheese And Toffee Ice Cream

serves 2-4
Recipe from Lara Ferroni

While on vacation in the French countryside, we tried goat cheese ice cream. Every tangy, creamy bite was bliss.

Read more about this recipe at Cook & Eat.

instructions

1. Make sure that your ice cream cylinder is in the freezer. If you don’t, you'll have to wait a day.

2. Bring the cream, sugar and vanilla bean just to a boil in a heavy saucepan over medium-high heat.

3. While the cream is heating, whisk the eggs in a medium bowl. Remove the boiling cream mixture from the heat. Slowly pour 1/2 cup of the cream mixture into the eggs and continue whisking. Add another 1/2 cup and mix.

4. Then, pour the egg/cream mixture back into the remaining cream mixture, and stir until thickened (when the mixture coats the back of a spoon). Add the goat cheese and stir until melted, about 5 minutes (if you have some chunks remaining, don’t worry).

5. Strain the entire mixture through a fine mesh strainer back into the bowl. This should remove any remaining cheese chunks as well as the vanilla bean. Set the bowl in a cold water bath and allow to cool some, about 5 minutes.

6. Pour into the ice cream maker, and freeze according to the manufacturer's directions. Add a bit of the toffee immediately, and some after it’s thickened. Save a little to sprinkle on top.