Goats cheese ice cream
Only use fresh eggs for this recipe. This ice cream goes well with many vegetable purees and jellies as a side dish.
Ingredients
- 250 ml whipping cream
- 200 g soft goats cheese (such as Picandou)
- 200 g crème fraiche
- 70 g caster sugar
- 4 yolks
Method
- Line a loaf tin with cling film.
- Whisk the yolks and sugar over a water bath until pale and creamy, remove from water bath and continue whisking occasionally until cooled. Add cheese and crème fraiche in small portions, whisk in well before adding the next portion. Whip the cream and fold it into the cheese mixture. Pour into lined loaf tin, cover with cling film and freeze for several hours. Move from freezer to fridge for about 30 minutes to one hour before serving.