Chèvre Ice Cream
. 2 cups whipping cream
. 1/2 cup whole milk
. 4 egg yolks
. 1/2 cup sugar
. 3 tablespoons light-colored corn syrup
. 4 ounces goat cheese, such as Belle Chèvre
. Fresh mint leaves, thinly sliced (optional)
In medium saucepan, bring whipping cream and milk just to boil over medium heat.
In small mixing bowl, whisk together egg yolks and sugar. Slowly whisk half of hot cream into egg mixture. Pour egg mixture into whipping cream mixture. Cook 2 to 3 minutes more, or until mixture coats back of metal spoon. Remove from heat.
In small bowl stir together corn syrup and goat cheese. Whisk into cream mixture until smooth. Quickly cool mixture by placing saucepan in sink filled with ice water for 1 to 2 minutes, stirring constantly. Transfer to bowl; cover, chill thoroughly.
Freeze mixture in 1-1/2 to 2-quart ice-cream freezer according to manufacturer's directions. Keep frozen until ready to use. Garnish with mint. Makes about 1 quart.