14 Sep 2014
about 80 g goat cheese (chèvre)
1 dl sugar
1 tbs honey
1/2 organic lemon (zest and juice)
3,5 dl heavy cream
1,5 dl whole milk
Cut of the hard outer part of the goat cheese. Cube the cheece and put the cubes into a bowl. Add the sugar, liquid honey, the grated lemon zest and lemon juice. Whisk until the sugar is dissolved.
Stir in the milk and cream and refridgerate the mixture until chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. Transfer the ice cream to a freezer-safe container and fold in some liquid honey. Cover and freeze until firm. Serve with fresh raspberries.
To get a stronger taste, use 100 g goat cheese.