This is a new approach to cheese after dinner! Combine dessert and cheese courses with the distinct flavour of goats’ cheese ice cream.

Goat’s Cheese Ice Cream
Serves 4


200ml fresh cream
1 vanilla bean, split in half and seeds removed
4 organic egg yolks
50g castor sugar
200g goats’ cheese


  1. In a saucepan over a low flame, bring the cream and vanilla seeds and husk to a slow simmer.
  2. In the meantime, whisk the yolks and castor sugar in mixing bowl until light and pale. Add the heated cream to the egg mixture and mix through.
  3. Return the mixture to a low heat and cook until it coats the back of a spoon. Add the goats’ cheese and stir until combined.
  4. Remove from heat, strain and refrigerate until cold. Churn in an ice cream machine according to manufactures instructions.

Chef’s Tip

• Serve the ice cream with plates of preserved figs and home made lavash chips, on the side.