A simple balsamic goat cheese ice cream recipe that tastes just like frozen cheesecake!
In a medium-sized bowl, whisk sugar into egg yolks.
Heat cream, milk, and sea salt over medium-high heat, stirring constantly. Just as mixture starts to become quite steamy and small bubbles form on the sides, off the heat. Whisk a ladleful of hot liquid into yolk mixture. Add a ladleful at a time whisking until incorporated. The idea here is to bring up the temperature of the yolks without cooking them. Pour tempered egg and cream mixture back into pot and turn heat to low. Stirring constantly, cook 5 minutes. The mixture will be quite thick.
Remove from heat and add chèvre and vodka, whisking until smooth. Pour mixture into a bowl and set over an ice bath in the fridge. This cools the mixture quickly and well. Chill 3 hours.
Process according to your ice cream maker’s instructions. Just as mixture has set up, drizzle in the teaspoon of balsamic. Spoon into a glass or metal container, cover, and freeze several hours or as long as you can stand to wait.