Goat Cheese and Caramelized Onion Ice Cream

Ingredients:

Goat Cheese and Caramelized Onion Ice Cream:
1 cup Goat milk (can substitute cow whole milk)
1.5 cups Heavy Cream
1/4 cup Sugar
5.3 ounces soft goat cheese
2.5 ounces hard goat cheese, softened
1/2 onion, caramelized

Strawberry-Rhubarb Compote:
2 large rhubarb stalks
1 lb strawberries
1/4 cup sugar
2 TB balsamic vinegar
2 TB honey

Step 1:

Mix together the milk, cream, sugar and both goat cheeses, and chill in the fridge.

Caramelize the onion and cool. When cool, blend with a small amount of the ice cream base.

Combine the blended onion and ice cream base, add to an ice cream maker and churn 20 minutes.

Empty the soft ice cream into an air-tight container and freeze at least 3 hours.

Step 2:

In a large sauce pan, combine the sugar, honey and vinegar over a low heat.

Add the rhubarb and strawberries and cook until dissolved, about 15 minutes.

Step 3:

Dissolved:

Step 4:

Strawberry-Rhubarb Compote ready:

Step 5:

To plate, place the strawberry-rhubarb compote on a plate and then top with the goat cheese and caramelized onion ice cream ice cream. Garnish with fresh strawberries.