Prune, Sherry & Goat Cheese Ice Cream

Prepare the Ice Cream Base In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until steaming, stirring occasionally. Do not let it come to a boil.

2.In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

3.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

4.Remove the saucepan from the heat and add the crumbled goat cheese. Stir until the cheese is fully melted and incorporated into the mixture.

5.Stir in the chopped prunes and sherry. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Make the Prune Compote To make the prune compote, combine the pitted prunes, water, sugar, and lemon juice in a small saucepan. Bring to a simmer and cook for 10 minutes, until the prunes are soft and the mixture thickens slightly. Remove from heat and let cool.

Churn the Ice Cream Once the ice cream base has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

8.During the last 5 minutes of churning, add the prune compote to the ice cream maker and continue churning until well mixed.

Freeze the Ice Cream Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Serve the Ice Cream Serve the Prune, Sherry & Goat Cheese Ice Cream in bowls or cones, and enjoy!