You might say "Ewe", but you'd be wrong, it's goat!

And it's so good! Rosemary and goat cheese ice cream topped with a white raspberry and strawberry jam sauce. Yummy!

I didn't have enough white raspberries so I improvised with some strawberry jam. The added color and flavor are a nice addition without being over-powering.

Ice Cream Recipe:
1 C milk
2 C heavy cream
1 1/4 C honey
3 egg yolks
4 oz. goat cheese
1.5 oz cream cheese
1 tbs sea salt
3 sprigs rosemary (fresh)

Sauce Recipe:
1 C whole white raspberries
1 heaping tablespoon of strawberry jam
1/2 cup sugar
1/4 cup water

Directions:
Ice Cream
Heat milk, honey, and whole sprigs of fresh rosemary on stove until almost boiling. In a separate bowl, mix goat cheese and cream cheese and salt. Add cheese mixture and boil until the mixture is even. In a separate bowl, whisk egg yolks. Ladle hot milk mixture into egg yolks, along the side of the bowl, mix to temper the eggs. Add the egg and milk mixture back to pot and heat about 5 more minutes (until milk coats the back of a spoon). Strain mixture through sieve into a large ziplock. Add heavy cream, zip, and squish the bag to mix. Cool in freezer to at least room temperature, then add to ice cream maker according to manufacturer directions. (NOTE: if you don't have an ice cream maker, just keep the mixture in the ziplock in the freezer and smooch (that's the technical term) periodically, until you get ice cream.)

Sauce
Heat all ingredients in a saucepan and allow all water to evaporate, the sauce should be thick. It will be gelatinous when cooled, so drizzle while warm.