Goat Cheese Ice Cream

1. In a medium saucepan, warm the milk and sugar. In a medium bowl, whisk together the egg yolks. Slowly pour the warmed milk and sugar mixture into the egg yolks, constantly whisking. Return the mixture to medium heat and continue whisking until the mixture thickens and coats a wooden spoon. Strain and chill the custard until cold. 
2. Spin the custard according to your ice cream maker's manufacturer's directions. While spinning slowly, add the crumbled goat cheese. Freeze for 4 hours. Ice cream keeps for up to 1 week. Serve with Macerated Peaches, Basil and Bourbon Coulis and Lemon and Thyme Shortbread.

Macerated Peaches:

1. In a medium mixing bowl, toss the peaches with the sugar and lemon juice. Cover with plastic wrap and refrigerate for 2 hours.

Basil and Bourbon Coulis:

1. Warm the sugar and 1 cup water, stirring until the sugar dissolves. Bring just into a boil. Remove from the heat and add the basil leaves. Steep the basil leaves in the simple syrup for 30 minutes. Strain and return the syrup to medium-high heat. Add the bourbon until reduced by one-third. Remove from the heat and chill. Bring to room temperature before serving.

Lemon and Thyme Shortbread:

1. Preheat the oven to 325 degrees F. 
2. Grease a sheet pan. With an electric mixer, cream the butter and powdered sugar together. Add the thyme, vanilla extract and lemon zest. Slowly add the cake flour with the mixer on low speed. Spread the cookie dough evenly in the prepared sheet pan. With a fork, score the dough with even spacing. Bake until golden, about 45 minutes. Remove from the oven and let cool. Cut the cookies into desired shape.