I have to give full credit to my oldest daughter, ButterYum Jr, for making this amazing ice cream after finding the recipe by Kayley on a wonderful blog called Kitchen McCabe. Roasting the blueberries with really good quality balsamic vinegar intensifies their flavor and adding goat cheese gives the ice cream a tangy quality and satisfying chewy texture. It's brilliant.
Roasted Blueberry Ice Cream with Balsamic and Goat Cheese
makes 2 quarts
- 12 ounces fresh or frozen blueberries
- 1 tablespoon very good quality balsamic vinegar
- 1 cup granulated sugar, divided
- 1 1/2 cups whole milk, divided
- pinch of fine salt
- 3 large egg yolks
- 4 ounces goat cheese, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 cups heavy cream
- Preheat oven to 425F.
- In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.
- In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).
- In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.
- Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.
- Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.
- Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.
- Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.
- Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.
- Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.
- Allow ice cream to sit at room temperature for 5-10 minutes before scooping.
recipe adapted from The Kitchen McCabe