Blackberry Lavender Chevre Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Blackberries

• Refrigerated

  • 5 Egg yolks

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 Pinch Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3 drops Lavender essential oil, food grade

• Dairy

  • 4 oz Goats cheese
  • 1 cup Heavy cream
  • 1 1/2 cups Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• 1½ cups Whole Milk, divided
• 1 Cup Sugar
• 5 Egg Yolks
• Pinch of Salt
• 4 ounces Goats Cheese, softened
• 1 Cup Heavy Cream
• 1½ Cups Blackberries, pureed and run through a fine-mesh sieve
• ¼ cup Honey
• 2 teaspoons Vanilla
• 3 drops Lavender Essential Oil(food grade)

Directions

• Place 1 cup of whole milk, 1 cup of sugar and a pinch of salt in a saucepan and bring just to a simmer, stirring to dissolve sugar. In a mixing bowl, whisk the egg yolks together. Pour in ¼ of the hot milk, whisking constantly to temper the egg yolk. Pour the egg yolks into the pan of milk and whisk until combined. Bring just to a boil over medium/high heat, whisking constantly. As soon as mixture thickens, remove from heat.
• Add the goats cheese and whisk until thoroughly combined. Pour in the remaining ½ cup milk, cream, blackberry puree, honey, vanilla, and lavender oil. Stir until combined.
• Refrigerate until cold.
• Freeze in an ice cream maker according to manufacturer instructions. When frozen, scoop into a freezer safe container and freeze for 5-6 hours or overnight.
• Let sit at room temperature for 5-10 minutes before scooping.