On day before serving, in a heavy-bottomed pot over medium heat, combine both creams and O cup of honey. Split vanilla bean lengthwise and scrape seeds out. Add seeds and vanilla pod to cream. Heat until a thermometer reads 175F.

Cool cream mixture and refrigerate overnight.

In a small pot combine saskatoon berries, preserves and 3 tbsp of honey and cook very slowly over low heat until it reaches consistency of a thick sauce. Cool.

Strain cream mixture into an ice cream maker and freeze according to directions. When ice cream is almost frozen, crumble in goat cheese. Add berry mixture and stir briefly to combine.

Serve with fresh saskatoon berries and a praline (recipe at right).

Makes 4–6 servings.

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