This recipe makes about 1 liter of ice cream
Put the egg yolks into a bowl that is large enough to accommodate all the ingredients. Place the milk, cream, sugar and dark goats’ cheese in a pan. Place over a medium heat and whisk until the goats’ cheese has disintegrated and the mixture reaches a temperature of around 170 Fahrenheit (75 Celsius).
Whisk the warm mixture into the eggs. Pour everything back into the pan, return to the heat and stir continuously until the mixture thickens. Check the consistency by dipping a spoon into the mixture and then running a finger over the back of the spoon until a stripe is formed in the sauce. Whisk in the quark.
Sieve the mixture through a metal sieve and cool. Place in an ice maker or put the mixture in a bowl in the freezer. Remove it and stir every 20 minutes until it acquires the right consistency.
Serve the ice cream with dulce de leche, nuts and berries.