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Author Notes: This is an adaptation on Jeni's ice cream base - goat cheese paired with a rich, fruit-intense blackberry sauce. I'm granulated sugar-free these days, so I've utilized coconut palm sugar here; it has a richer, more complex flavor than white sugar and works to mellow out the goat cheese. The lemon verbena serves as a nice accent flavor to the goat cheese, and complements the blackberry sauce with a bright lift. —Cannelloni&Cayenne
Makes 1 quart
cups whole milk
tablespoon cornstarch, plus 1 teaspoon
ounces goat cheese, mild
tablespoons cream cheese
teaspoon kosher salt
cups heavy cream
cup sugar (I used coconut palm sugar)
tablespoon lemon verbena leaves, torn
- In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. Whisk together the goat cheese, cream cheese and salt in a medium bowl; set aside. Fill a large bowl with ice and water.
- In a large saucepan, combine the remaining milk, cream and sugar. Bring to a boil, boil for 4 minutes, stirring frequently. Remove from heat and add lemon verbena leaves; let steep 10 minutes.
- Bring mixture back to a boil, then remove from heat and gradually whisk in the cornstarch slurry. Bring to a boil, and stir until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the ice cream base into the goat cheese mixture until smooth. Pour into a 1-gallon freezer bag and submerge in the ice bath for 30 minutes.
- To make the blackberry sauce: Combine 2 cups of fresh blackberries with 3/4 cup sugar (again, I used coconut palm sugar) and bring to a boil in a medium saucepan. Reduce heat and simmer for 10 minutes. Let cool completely (can make ahead).
- Pour the ice cream base into your ice cream machine and run until thick, about 25-30 minutes.
- When ice cream has frozen, pack into a storage container, alternating layers of ice cream with pools of blackberry sauce (make sure to scoop some sauce into the base of the container.) Freeze at least 4 hours; enjoy!
- This recipe was entered in the contest for Your Best Ice Cream
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