Goats Cheese & Black Pepper and Basil Ice Cream

Method

1. Whisk goats cheese, cream and basil

   1. Place the softened goat cheese in a medium bowl, and gradually whisk in the cream and basil until smooth.

2. Put egg yolks in separate bowl

   2. Place the egg yolks in another medium bowl.

3. Heat milk and honey together

   3. In a medium, heavy-bottomed saucepan, heat the milk with the honey and salt until hot, stirring frequently. Don’t let the mixture simmer or boil or the acids in the honey could cause the milk to curdle.

4. Add to egg yolks

   4. Slowly pour the hot milk into the egg yolks, whisking constantly.

5. Heat until thickened

   5. Return the mixture to the pot and cook over a low heat, stirring constantly until the mixture thickens slightly.

6. Add to goats cheese mixture, whisk

   6. Immediately pour into the goat cheese mixture and whisk for a minute or two.

7. Chill overnight

   7. Chill the mixture overnight.

8. Churn mixture

   8. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.

9. Freeze

   9. Scrape the ice cream into a pan of your choice, cover with a piece of cling film or baking paper pressed directly to the surface of the ice cream, and freeze until firm (for best results, freeze for minimum of 3 hours)

10. Garnish with popcorn and basil leaves

    10. Garnish with Joe & Seph's Goats Cheese & Black Pepper Popcorn and small basil leaves.

11. Serve

    11. Serve in a bowl or on a cone and enjoy!