Goat's cheese and plum ripple ice cream

Name: Goat's cheese and plum ripple ice cream
Ingredients: 1 small Cinnamon stick; 3 Cloves; 2 Cardamom pods; 2 Bay leaves; 850 g Black Doris plums, canned, stones removed and plums broken up; ¼ cup Rum; 1 Lemon, zest and juice; 230 g Soft goat's cheese, we used Gruff Junction (Main); 5 Tbsp Yoghurt, we used Clevedon Valley vanilla bean; 4 cups Vanilla ice cream, plain (Main)

Warren Elwin

Food writer

VIEW PROFILE

Ingredients

1 small	Cinnamon stick
3	Cloves
2	Cardamom pods
2	Bay leaves
850 g	Black Doris plums, canned, stones removed and plums broken up
¼ cup	Rum
1	Lemon, zest and juice
230 g	Soft goat's cheese, we used Gruff Junction (Main)
5 Tbsp	Yoghurt, we used Clevedon Valley vanilla bean
4 cups	Vanilla ice cream, plain (Main)

Directions

Line a large loaf tin (6 cup capacity) with foil and chill in the freezer.
Tie cinnamon stick, cloves, cardamon pods, and bay leaves in a muslin cloth and place in a saucepan with the plums (stones removed and plums broken up) and rum. Reduce over a medium heat until jammy and thick. Remove spices, add the lemon zest and juice and cool.
Mix soft goat's cheese with yoghurt until smooth. Fold in 2 cups plain vanilla ice cream, spread into bottom of loaf tin, then place back in the freezer.
Whip 2 more cups vanilla ice cream until smooth, then roughly fold in 1 cup of the cooled plum mixture. Add as a second layer to the tin, cover with foil, and freeze overnight.
Serve with nut praline if you like.