Blackberry Chevre Honey Ice Cream
The middle of winter may not seem like the most opportune time to begin making ice cream . . . but spending long weekends inside allows me time to experiment in the kitchen. I'm a huge fan of unexpected ingredient combinations. Who would ever expect goat cheese in ice cream? Trust me on this . . . it works!
I started with plump, sweet blackberries.
The tart, creamy chevre added a richness and melded perfectly with the honey. I chose a locally sourced honey and needed no sugar for this recipe - bonus!
- 3 cups heavy cream
- 1 cup whole milk
- 4 oz chevre
- 1/2 cup honey
- 1 cup blackberries
Heat cream, milk and honey, stirring regularly. When warm, add chevre and stir. When hot, but NOT boiling, use whisk to smooth the cheese into the mixture.
Pour into bowl and refrigerate until cold.
Add to ice cream maker and follow manufacturer's instructions. Crush two-thirds of the blackberries and add at the end of the churning cycle. This ensures they blend and slightly color the ice cream. Add the remaining third whole. Freeze.