Goats Cheese & Fig Ice cream

Goats Cheese & Fig Ice cream

250g soft goat cheese
1 -1/2 cups heavy cream
1- 1/2 cups milk
1 tsp vanilla bean
2/3 cup sugar
10 egg yolks
pinch sea salt

250g ripe figs
2 Tablespoons balsamic vinegar
1 Tablespoon brown sugar

Nuts & Bolts

1. Crumble the goat cheese into a large bowl. Set aside.

2. Heat the cream, milk, vanilla pod and sugar in a saucepan over medium heat until it reaches a low simmer.

3. While the cream heats, in a medium bowl, whisk together the egg yolks. After the cream is heated, remove vanilla pod and gradually pour the cream into the egg yolks, whisking constantly.

4. Pour the mixture back into the saucepan and return to cooking over medium heat. Stirring constantly and scraping the bottom as you stir, heat the custard until it thickens enough to coat the back of a spatula, about 5 minutes. Stir in the salt and bourbon to taste and remove from the heat.

5. Begin freezing a container to put finished ice cream in.

6. Strain the custard over the bowl of crumbled goat cheese. Gently whisk the goat cheese into the custard until it is smooth. Cool the custard for 20 minutes . Place in the refrigerator to chill completely, for at least 4 hours.

7. While the custard cools, make the roasted fig compote.

8. Preheat the oven to 220c.

9. Slice the figs into quarters. Place the figs in a baking dish and toss with one Tablespoon of balsamic vinegar and brown sugar. Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.

10. When cool enough to handle, puree the figs in a food processor add more balsamic to taste if required. Put puree in a bowl and place in fridge to cool until ready to mix into ice cream.

11. Churn ice cream in your ice cream machine according to manufacturer's instructions. Scoop about half of ice cream into prepared frozen container. Spoon fig puree over the ice cream. Do this a couple of time to get a layered effect through the ice cream.