Recipe of the Chef Grégory Corman
Milk 500 ml
Egg yolks 6
Plain goat’s cheese spread 200g
Heat the milk. Beat the egg yolks with the sugar until you get a ribbon (the mixture should whiten).
When the milk has boiled, pour it over the yolk/sugar mixture while whisking.
Return the mixture to the pan and cook over very low heat "à la nappe" (the cream is cooked when you can pass the tip of a finger and the line obtained remains unchanged).
To be safer, use a probe; the ideal cooking temperature is 85°C. Once cooked, transfer to a container and cool quickly.
Once cool, add the goat’s cheese spread. Stir to make the mixture as "smooth" as possible. Leave in the fridge to mature for 24 hours at 2°C maximum (to enable the tastes and flavours to develop).
The next day, put it either in an ice cream maker or directly in the freezer (-18°C min) in small pots.
Serve with fresh fruit of the season.