Blueberry Goat Cheese Ice Cream
Prep Time:
15 minutes
Cook Time:
15 minutes plus chilling time
Serves:
1 1/2 pints
Ingredients
- 1 ½ Package (6 ounces each) Driscoll's Blueberries
- 1 1/4 Cups sugar, divided
- 2 Cups heavy cream
- 1 Cup whole milk
- 4 egg yolks
- 8 Ounces goat cheese
- 1/4 Cup fresh lemon juice
- 1 Tsp. vanilla extract
Directions
- PLACE 1 ½ packages (6 ounces each) blueberries into a saucepan.
- ADD 1/4 cup sugar.
- BRING to a boil over medium-high heat and STIR occasionally.
- COOK until mixture slightly thickens and blueberries MASH easily.
- REFRIGERATE blueberry mixture until needed.
- POUR 2 cups heavy cream into a saucepan.
- ADD 1 cup whole milk.
- ADD remaining 1 cup sugar.
- COOK over medium-low heat just until sugar is dissolved. Do not overcook.
- SET ASIDE heavy cream mixture.
- PLACE 4 egg yolks into a mixing bowl.
- WHISK egg yolks constantly and slowly WHISK IN one-third of heavy cream mixture.
- WHISK mixture back into saucepan.
- COOK over medium-low heat and WHISK constantly just until mixture is thick enough to coat the back of a spoon. Do not overcook.
- STRAIN mixture through a fine-mesh sieve and DISCARD any cooked egg solids.
- ALLOW mixture to cool to room temperature.
- TRANSFER mixture to a blender.
- ADD 8 ounces goat cheese.
- ADD 1/4 cup fresh lemon juice and ADD 1 teaspoon vanilla extract.
- BLEND mixture until smooth.
- COVER and CHILL at least 4 hours and up to overnight.
- TRANSFER mixture to an ice cream machine and PROCESS according to machine instructions.
- TRANSFER ice cream to a mixing bowl.
- FOLD and SWIRL blueberry mixture into ice cream.
- COVER tightly and PLACE into freezer until ice cream is firm.
- SERVE immediately or store in freezer until needed.
