2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
Prepare an ice water bath. Bring the cream and milk to a boil. In a small mixing bowl, whisk together egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the tempered egg mixture into the cream and continue to cook for 2 to 3 minutes while whisking, or until the mixture coats the back of a spoon and steam rises from the top. Remove from heat. Mix to combine the corn syrup and goat cheese and then whisk this mixture into the warm cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine per directions (usually 25-30 minutes). Transfer to a dish and keep frozen until ready to use. Makes approximately 3 cups.
Fresh Strawberry Topping
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
Chop the strawberries into desired bite size, set aside about 1/3 of strawberries. In a saucepan over medium-high heat, combine remaining 2/3 strawberries, sugar, and vanilla. Cook, stirring occasionally, until sauce thickens (about 5 minutes). Remove from heat. In a blender, puree about 1/2 of cooked strawberry mixture. Combine fresh, cooked, and pureed strawberry mixture. Store in refrigerator.