Pure Luck Chevre Ice Cream with Dragon Fruit & Texas Guajillo Honey

Like a little kid, I get super excited about making a batch of homemade ice cream. But this Summer, it's out of necessity and not nostalgia. What else do you do when your favorite Texas creamery goes down? I google the words "is blue bell back" almost daily. This twist on classic vanilla bean ice cream has Pure Luck Chevre mixed in, for a velvety custard that's not too sweet. Now let's talk about these toppings. These toppings are game changers people. I only recently discovered Dragon Fruit. Why have I never explored this bizarre, but beautiful fruit? (think kiwi, but mild and less sweet) Next, retire any bottles of "chocolate syrup" in your house and drizzle some Texas honey on instead. You'll never look back. 

 

4 oz Pure Luck Plain Chevre 
2 cups heavy cream
1 cup Mill King whole milk
2 whole vanilla beans
Native Nectar Wild Texas Guajillo Honey
Dragon Fruit

 

Directions: 
With a pairing knife, cut vanilla bean pods in half lengthwise. Scrape the seeds into a large saucepan and stir in pods, cream and milk. Heat over medium heat until the mixture is steaming but not boiling. Remove from heat, strain vanilla bean pods out and whisk in Pure Luck Chevre until melted and velvety. Pour into a glass bowl and chill mixture in the refrigerator for a few hours until cool. Churn in your ice cream maker according to the manufacturer’s directions. I churned my batch for about 20 minutes. Transfer to a container and place in the freezer until firm. Remove ice cream from the freezer a little ahead of serving as the texture will be easier for scooping. Remove pink outer peel from dragon fruit and slice, I like little bite size pieces. Serve with dragon fruit and a drizzle of honey. Ice cream is best consumed within 5 days.