Goat Cheese Ice Cream

Crumble the goat cheese in a large bowl and set a mesh strainer on top.

Warm the milk and sugar over medium heat in a saucepan. In a separate bowl whisk egg yolks together. Slowly pour the warm milk mixture into the egg yolks and then scrape the egg yolks back into the saucepan.

Stir the mixture on medium heat until it thickens. Pour through the strainer and mix into the goat cheese until melted.

Stir over an ice bath until cool.

Chill mixture in the refrigerator overnight and the next day, freeze in an ice cream maker according to manufacturer’s instructions.

To serve, scatter with toasted walnuts and drizzle with honey. (To toast walnuts, place walnuts in a single layer on a baking sheet and bake at 350ºF for 6-8 minutes, stirring once, until fragrant and brown.)

Makes about 3 cups.