In a 2-qt. sauce pan with slide nonstick, add the milk, cream, salt and vanilla and heat until 150ºF/66ºC (until steam comes off the top).
In a stainless bowl, add the yolks and sugar. Whisk vigorously until the mixture is thick and frothy (about 3 minutes).
Add 2 oz. of the warmed milk into the eggs while whisking. Add another 2 oz. of milk while whisking. Pour the milk mixture back into the saucepan and place over medium heat. Whisk constantly to make sure the bottom doesn’t burn.
When the mixture is 150ºF/66ºC (see a puff of steam), or the mixture coats the back of a spoon, remove from heat and place mixture in a clean bowl.
Immediately whisk in the chevre, one piece at a time, making sure the first piece is melted before adding more (so the cheese doesn’t separate).
Cool the mixture completely in the refrigerator (about 4 hours) or until it is 40ºF/4ºC or less.
Churn in your ice cream maker according to manufacturer’s directions. Freeze churned ice cream for at least 4 hours.
Serve with Chef Peter Max Rubin's Sweet Cornmeal Cake and Blackberry and Honey Coulis for the perfect late summer dinner dessert!