Savory, tangy flavor of goat cheese pairs surprisingly well with sweet, juicy and plump blueberries.
- 2 Cups heavy cream
- 1 Cup whole milk
- 8 Ounces goat cheese
- 1 Tsp. bourbon vanilla extract
- 1 1/2 Packages (6 ounces each) Driscoll's Blueberries
- 1 2/3 Cups sugar
- 4 Tablespoons freshly squeezed lemon juice
- 4 egg yolks
Make the Blueberry Compote
Combine the blueberries and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil until the mixture slightly thickens and the blueberries smash easily, about 7 minutes. Refrigerate to chill before using.
Make the Ice Cream Base
In a medium saucepan, simmer cream, milk, and sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add goat cheese, fresh lemon juice, and vanilla extract and blend in a blender until smooth.
Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, use a spatula to swirl in the blueberry compote.
Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).