Here it is for a perfect season opening – minimal creamy ice cream with kind of savory quality. Yes, rosemary was considered, but I wanted it as minimal as possible. If you feel like experimenting, you can add rosemary, thyme, tarragon to the milk when heating it with the honey.
Honey and Goat yogurt ice cream
2 cups goat yogurt
1 cup whole milk (cow or sheep milk)
1/2 cup honey
3/4 cup soft goat cheese
1/2 tbsp salt
Heat the milk and disolve honey in it. Cool down completely. Whizz up all of the ingredients, until soft cheese fully incorporates. Transfer to the ice cream container and freeze it according to manufacturer’s manuals. Serve with a drizzle of honey.