I feel like this week is my summer vacay. Like I’m done with school and am home for the summer, if the summer was just one week. But you see, I’ve got this list in my head! Like, I need to bake with my sour cherries, and make cookies, and burgers, and shortcakes, and (more) ice cream, and pancakes. But, ya know, sometimes you have to throw that list out the window and get spontaneous late lunch with your brotha from anotha motha. You just have to have a couple beers with your short rib grilled cheese, and then hang out in the backyard, practice hula hoop skills, and then order pizza. Sometimes it’s all about going for night walks, and skipping out on your to-do list. Oh, and it’s about eating ice cream. It’s always about ice cream.
So, I’ve been pretty much dying to put goat cheese in ice cream. I mean, I put it on everything else, right? Tacos, pizza, sandwiches, eggs, and of course in crepes with jam or even in these tarts. But you guys, it’s even better than I imagined. This ice cream (Whoops, just typed “dream” instead of cream, no joke.) tastes EXACTLY like blueberry cheesecake. And it’s a total hottie! It’s blueberry o’clock, and it’s always goat cheese thirty. So let’s do this!
Blueberry Goat Cheesecake Ice Cream (makes 1 hefty quart)
Recipe adapted from Jeni’s Splendid Ice Creams at Home
blueberry compote –
- 1 cup blueberries
- 4 T sugar
graham cracker crust –
- 1 1/2 cups graham cracker crumbs (about 20 squares)
- 1/3 cup butter, melted
- 3 T granulated sugar
- pinch of salt
goat cheese ice cream –
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1/2 cup (about 4 oz.) fresh goat cheese
- 1 1/2 oz (3 T) cream cheese, softened
- 1/4 t fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1/4 cup light corn syrup
- Make compote. Heat sugar and berries in a small saucepan, and bring to a boil. Mash gently with the back of a spoon. Stir to dissolve sugar. Remove from heat and set aside to cool. Cover and chill until time to use.
- Make crust. Preheat the oven to 350 degrees F. Stir the butter and sugar into the graham crackers until all of the crumbs are coated. Press onto a parchment lined baking sheet into a single layer about 1/4 inch thick. Bake for 10 minutes or until golden brown. Cool completely before crumbling. Once cooled, crumble and place in a zip top bag in the freezer.
- Make ice cream. Mix about 2 tablespoons of milk with the cornstarch in a small bowl to create a smooth slurry. In a large bowl, whisk the goat cheese, cream cheese, and salt together.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat until slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Whisk in half of the blueberry compote. Cover bowl with plastic wrap and chill over night.
- Churn, baby churn. Churn your ice cream according to your ice cream maker’s instructions. Once churned layer in an air-tight container with the remaining compote and crumbs. (Like this.) Freeze for 4 hours. Scoop and serve!
Yay! Click HERE for a printable pdf of the recipe above.
This ice cream is a totally the perfect summer fling.