Honey Chevre Ice Cream with Rose-Kissed Caramel Sauce
inspired by The Perfect Scoop

Ingredients:

2 cups whole milk
1 cup heavy cream
1 cup sugar
3 tablespoons honey
8 ounces fresh goat cheese
6 large egg yolks
Rose-Scented Caramel Sauce (recipe follows)

Directions:

Heat the milk, 1 cup cream, sugar and honey in a medium saucepan until the mixture just begins to simmer.

While the milk/cream mixture is reheating, crumble the chevre into a large bowl with a mesh strainer set on top.

In a separate bowl, whisk together the egg yolks. Slowly pour half of the hot milk/cream mixture into the egg yolks, whisking constantly. Then, scrape it all back into the saucepan and put it back on the heat.

Using a wooden spoon, stir the custard mixture constantly over medium heat until the it thickens and coats the back of the spoon. Pour the custard through the strainer to catch any bits of cooked egg. Stir it into the goat cheese until the cheese has completely melted. Add the remaining cup of cream. Stir over an ice bath until the mixture has cooled. Chill the custard in the refrigerator for several hours or overnight.

Freeze the custard base in your ice cream maker according to the manufacturer’s instructions. Scoop into a freezer safe container and freeze until the ice cream reaches the desired consistency.

Serve drizzled with Rose-Kissed Caramel Sauce.

Makes approximately 1 quart.

Rose-Kissed Caramel Sauce
adapted from Sugar Baby

Ingredients:

1 1/2 cups heavy cream
1/4 cup dried culinary rosebuds
1 1/2 cups sugar
1 teaspoon salt
1/4 cup water
1 teaspoon lemon juice
2 tablespoons unsalted butter, cut into chunks

Directions:

Put the cream and the rosebuds together in a small saucepan and heat to just simmering over medium heat. Remove from the heat, cover and let steep for about 1 hour. Discard the rosebuds and set cream aside.

Combine the sugar, salt, water and lemon juice together into a large, high-sided, heavy bottomed saucepan (at least 3 quarts). Cook over medium heat, stirring, until the sugar liquefies and begins to simmer around the edges. Continue to cook, without stirring, until the sugar turns a medium-dark copper color.

Remove the saucepan from the heat and slowly pour in the infused cream. It will bubble up furiously, so stand back and be careful! Add the butter and stir until the cream and butter are completely incorporated and the sauce is smooth.

Clip a candy thermometer to the side of the pan, put the pan back over medium heat and bring to a boil. Cook the caramel until the candy thermometer reads 240 F. Remove from heat and allow the caramel to cool before using.

Makes about 1 1/2 cups.

Note: The sauce can made ahead and stored in the fridge for at least 2 weeks. Before using, rewarm the sauce for about 30 seconds in the microwave