Goat cheese-blueberry ice cream

    8 hours 40 min

    Goat cheese adds texture and creaminess to this unique blueberry ice cream sweetened with lavender honey for extra flavour.

    1 person made this

    Serves: 6 

    • 250ml whole milk
    • 100g caster sugar
    • 1 tablespoon lavender honey
    • 120g soft goat cheese
    • 475ml double cream
    • 350g fresh blueberries
    • 2 tablespoons water
    • 1 tablespoon lavender honey

    Prep:20min  ›  Cook:20min  ›  Extra time:8hr freezing  ›  Ready in:8hr40min 

    1. Heat milk, sugar and 1 tablespoon lavender honey over medium-high heat and bring to the boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.
    2. Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
    3. Combine blueberries, water and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to the boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.
    4. Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.
    5. Remove from freezer 20 minutes before serving.

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