This is a delicious, light ice cream - perfect for summer but it would also be delicious with a wintery fruit compote.
Makes about 1 quart
5 ounces Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef's Chèvre)
2 cups heavy cream
1 cup whole milk
1⁄2 cup honey
- In a medium sauce pan, combine the cream, milk and honey. Heat over medium heat until the mixture is steaming but not boiling.
- Remove the saucepan from the heat and whisk in the goat cheese until melted. Pour into a bowl and chill the mixture in the refrigerator for a few hours or over an ice bath until cool.
- Churn in your ice cream maker according to the manufacturer's directions. Transfer to a container and place in the freezer until firm.
- It is best to remove the ice cream from the freezer a little ahead of serving as the texture will be easier for scooping.
Serve with grilled stone fruit or figs.
Recipe by Chef Jacquelyn Buchanan, Laura Chenel’s, 2015