• 2 cups whole milk
• 1½ cups sugar
• 12 egg yolks
• 6 oz goat cheese, room temperature
• 1 cup buttermilk
• ½ cup walnut pieces
• ½ cup dried mission figs (should be soft to touch), cut into small pieces

Special Equipment

• whisk
• fine mesh strainer
• ice cream maker
• air-tight container with lid

1. Heat the milk and sugar in a saucepan over medium heat and stir until sugar dissolves
2. Whisk egg yolks together in a separate bowl
3. When the milk is hot enough to give off some steam (but not quite to a simmer), temper the mixture (bring milk and eggs to about equal temperature) by pouring half of the milk into the bowl of yolks and gently whisking until ingredients are about well mixed
4. Whisk the tempered egg and milk mixture into the saucepan of the remaining milk. Stir with a spatula constantly over medium heat while mixture heats and thickens. Remove from heat and allow to cook until the custard coats the back of a spatula (and if you run your finger through it, it leaves a trail)
5. Put mixture through fine mesh strainer
6. Whisk room temperature goat cheese until it is a smooth consistency and add to custard base in thirds, whisking each time until smooth
7. Chill over an ice bath until cool
8. When cooled, stir in buttermilk and add mixture to ice cream maker set to manufacturer’s instructions. Allow to process until ice cream is a soft-serve consistency, about 15-20 minutes
9. Remove and mix in the fig and walnut pieces
10. Transfer to an airtight container and freeze 2-3 hours for firmer consistency