1 cup fresh goat cheese
2/3 cup powdered fructose
1 cup half and half
6 large egg yolks, beaten
1/2 cup cream
1 pound fresh, ripe peaches, chopped in 1 centimeter chunks
Pinch of salt
Directions
In 2 quart sauce pan, combine 1/3 cup powdered fructose, salt, half-and-half and bring to a simmer stiring constantly. (Should not boil). In separate bowl add remaining 1/3 cup of powdered fructose to beaten eggs. As you continue to whisk eggs slowly add heated milk mixture. Cook over medium heat 5 minutes until mixture thickens. Take off heat and add in crumbled goat cheese. Process until cheese has melted. When cool, add cream and peaches. Chill for at lease 12 hours. Then process in ice cream machine according to manufacturers directions. Will keep in air tight container in freezer 2 to 3 weeks.
Use
Dessert