1. Slice the kernels off of the corn cobs. Save the cobs and break into 2 or 3 pieces. Bring milk to a simmer and add kernels and corn cobs. Remove from heat, cover, let sit for 30 minutes to an hour. Remove cobs and discard. Transfer mixture to a blender or food processor and blend thoroughly. Strain through a fine mesh strainer (you should have 3 ½ cups). Discard corn pulp.

2. In a heavy-bottomed saucepan, combine corn milk, cream, 1 cup sugar, and goat cheese. Bring to a simmer, stirring to dissolve sugar and melt the cheese.

3. Whisk egg yolks, remaining 1/4 cup sugar, salt and vanilla, in a medium-sized heatproof bowl. Slowly whisk in 1 cup of the hot milk mixture, then return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the custard is thick and registers 185°F on an instant-read thermometer.

4. Remove from heat and cool, whisking constantly until cool to the touch. Freeze in ice cream maker according to manufacturer’s instruction.

Enjoy with a nice hot blackberry cobbler and a mint julep on the porch.