• 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
  1. PLACE 1 ½ packages (6 ounces each) blueberries into a saucepan.
  2. ADD 1/4 cup sugar.
  3. BRING to a boil over medium-high heat and STIR occasionally.
  4. COOK until mixture slightly thickens and blueberries MASH easily.
  5. REFRIGERATE blueberry mixture until needed.
  6. POUR 2 cups heavy cream into a saucepan.
  7. ADD 1 cup whole milk.
  8. ADD remaining 1 cup sugar.
  9. COOK over medium-low heat just until sugar is dissolved. Do not overcook.
  10. SET ASIDE heavy cream mixture.
  11. PLACE 4 egg yolks into a mixing bowl.
  12. WHISK egg yolks constantly and slowly WHISK IN one-third of heavy cream mixture.
  13. WHISK mixture back into saucepan. 
  14. COOK over medium-low heat and WHISK constantly just until mixture is thick enough to coat the back of a spoon. Do not overcook.
  15. STRAIN mixture through a fine-mesh sieve and DISCARD any cooked egg solids.
  16. ALLOW mixture to cool to room temperature.
  17. TRANSFER mixture to a blender.
  18. ADD 8 ounces goat cheese.
  19. ADD 1/4 cup fresh lemon juice and ADD 1 teaspoon vanilla extract.
  20. BLEND mixture until smooth.
  21. COVER and CHILL at least 4 hours and up to overnight.
  22. TRANSFER mixture to an ice cream machine and PROCESS according to machine instructions.
  23. TRANSFER ice cream to a mixing bowl.
  24. FOLD and SWIRL blueberry mixture into ice cream.
  25. COVER tightly and PLACE into freezer until ice cream is firm.
  26. SERVE immediately or store in freezer until needed.