Mix together thoroughly honey, egg yolks and salt in a small bowl. (about 5 minutes) Set aside.

Place milk, ginger and goat cheese in a small saucepan. Gently bring to a simmer; do not scorch. All you want to do here is melt the goat cheese so that there are no big clumps.

Slowly add milk and ginger to eggs and honey, stirring constantly. Transfer back into saucepan and cook, stirring constantly until it even coats the back of a wooden spoon. DO NOT BOIL.

Filter through a fine-mesh strainer, then filter again through cheesecloth. This step is important because it will filter out the graininess of the goat cheese, but still leave you with that awesome flavour.

Chill overnight. Churn in an ice cream maker per manufacturer’s instructions. Let freeze overnight and serve over warm apple crisp or blueberry buckle.