Goat Cheese Ice Cream with Plums in Armagnac

Goat cream cheese:

1. Put the whipped cream, milk and the pulp of a scraped-out vanilla pod in a saucepan and carefully bring to the boil.
2. In the meantime, separate the eggs and mix the sugar with the egg yolks. Then beat into a rose with a whisk over a water bath (approx. 8-10 minutes).
3. Then fill a larger bowl with ice-cold water, carefully place the bowl with the beaten egg yolk in it (ATTENTION: no water may get into the egg yolk mixture) and beat until the mixture has reached room temperature.
4. Pour the boiled goat cream into the cold egg mixture and stir until smooth. Then put in a household ice cream maker for 50 minutes.
5. Beat the remaining egg white with a pinch of salt until stiff and let it dry in the oven at 50 degrees. Crumble the meringues and fold some of them under the ice cream mass. (optional)

Plums:

1. Soak the plums briefly in hot water and then rinse, spread out on kitchen paper and allow to dry. Halve the cinnamon stick, break through the star anise.
2. Place the dry plums alternately with the spices in a clean container or large glass. Pour the Armagnac until the plums are completely covered. Close the jar tightly.
3. Let the plums steep in the refrigerator in a cool, dark place. The longer the plums steep, the better they taste. For shorter phases, heat the spices with the plums.
4. Serving: Armagnac as a thin mirror, put on the ice cream and cover with a few prunes.