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Author Notes: There's pretty much nothing better than a scoop of coffee ice cream, and a hint of goat cheese takes this custard recipe to another level. —ShannonConnealy
- 2 cups Whipping cream
- 1/2 cup milk
- 1 cup sugar
- 2 1/2 cups espresso beans, whole
- 4 egg yolks
- 4 ounces goat cheese
- 3 tablespoons honey
- With a fork, cream honey and goat cheese until smooth.
- Over low heat, simmer cream and milk and coffee beans for one hour, making sure it doesn't boil. Remove from heat. Strain coffee beans and discard from liquid. Return liquid to sauce pan (caste iron works best), and bring to boil. When liquid reaches a boil, reduce heat to low.
- Whisk together egg yolks and sugar while liquid is boiling.
- Add ¼ cream mixture to the yolks and sugar, whisking until combined. Add another ¼ cream mixture, whisking until combined. Then, add the yolk mixture to the small sauce pan, and cook over low heat. Cook until mixture thickens slightly and coats back of spoon and remove from heat.
- Add the goat cheese mixture to egg mixture, whisking until combined, and transfer to bowl and chill in refrigerator for at least three hours
- After mixture has chilled, add mixture to your ice cream maker and make to the directions on your maker.
- Transfer to freezer safe vessel to firm.
- This recipe was entered in the contest for Your Best Recipe with Coffee
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