French Turbulence: Fresh goat cheese and basil ice cream (without an ice cream maker!)

I have been dreaming of making this batch of ice cream over the past 3 months - since before getting pregnant. And now that I indeed have a bun in the oven, I have a good excuse to indulge in ice cream making (and cheese making for that matter!).
This experience actually light up something inside my little head - simple as it was to make this goat cheese, I loved every step, especially the tasting step. There is something so thrilling about making your own cheese or ice cream.
I admit that this was not the best goat cheese I've ever had. The best goat cheese I've ever had was introduced to me by my parents who live in the rustic mountain of the Jura, east of France. They drive 30 minutes to this little farm (a shack, really) and this little farm lady (just as rustic looking as the farm and the region she inhabits) makes the most divine cheese from the milk of her goats. Just like you can tell a good wine from its long length on your palate, her goat cheese has the longest length and most perfect balance. You can still taste it on your tongue 10 minutes after your first mouthful. Divine.
The goat cheese I made was nothing as impressive, although very good, fresh and spreadable.
Out of a quart of Meyenberg goat milk (minus one cup for the ice cream), I made about half a cup of goat cheese.

Homemade Goat Cheese: (Fromage de Chevre Maison)

Makes about 1/2 cup
(Adapted from Serious Eats recipe)

1 quart minus 1 cup goat milk
1/2 cup fresh lemon juice
1 tsp sea salt

Pour a quart of full fat goat milk in a heavy bottom sauce pan and heat up until the milk reaches 180 degrees (F). Use a candy thermometer to check the temperature. Remove from heat and stir in lemon juice. Let stand (for about 30 minutes or an hour). The milk will curdle.
Line a sieve or colander with either 5 or 6 layers of cheese cloth (the kind you find at the supermarket) or better yet, a good piece of fine muslin cheese/butter cloth (you can purchase this on Amazon). Place the sieve/colander over a medium size bowl to catch the whey drips.
Pour the curdled milk in the sieve/colander and cover up with a plate or the corners of the cloth. Let the whey drain for 2 hours. You will then have a soft grained, greek yogurt like matter in your cloth. Gather the 4 corners of the cloth and squeeze gently some more whey out of the cloth.
Transfer the cheese into a bowl and refrigerate covered with plastic wrap.

You could stop right here, add fresh herbs and spread this cheese on toasts or slices of fresh baguette. Or you could go ahead with the ice cream plan - you won't regret it.

This goat cheese ice cream is so far the best ice cream I have ever made. It marries the beautiful tastes of cream and basil, and the rustic taste of goat cheese (more of an after taste actually). The cheese gives the ice cream a cheesecake-like consistence, and when you take the ice cream out of the freezer, it won't be rock solid but instead soft and ready to serve immediately.

Goat Cheese and Basil Ice Cream: (Creme Glacee au Chevre et Basilique)

Makes about 1 quart

1 cup goat milk (full fat)
2 cups heavy cream (from cow milk)
1 cup granulated sugar
Basil leaves, about 1 cup
1/2 cup fresh goat cheese

In a heavy sauce pan, stir together milk, cream and sugar and bring to a boil. Remove from the heat and let stand for 10 to 15 minutes.
In the meantime, prepare an ice bath by pouring water over ice cubes in a medium size bowl.
Pour the cream into a large ziploc bag placed in the ice bath and add in the basil leaves.
Seal the bag and place the bowl and bag in the fridge overnight, or at least 4 hours.
Take the goat cheese out of the fridge at least one hour before the next step: Pour the cream into the softened goat cheese, straining the basil leaves. Whisk all lumps of cheese away.
Pour into a freezer safe container and place in the coldest part of your freezer for 2 hours (OR, if using an ice cream machine, pour the mixture into the machine and start churning according to the manufacturer's instructions).
Take the container out of the freezer and, beat the cream with an electric beater on medium speed for a few minutes. This is to break the ice crystals. Place the container back in the freezer for 2 more hours.
Break the ice crystals with an electric beater again and put the container back in the freezer for 2 hours.
One third and last time, beat with your electric beater, and re-place in the freezer, this time for 4 hours.