Fresh goat cheese adds a tangy flavor to this rich and creamy custard-based ice cream, swirled with sweet and colorful blueberry jam.
Prep Time 15minutes
Cook Time 45minutes
Chilling Time 8hours
Total Time 9hours
Goat Cheese Custard
1CupMilkwhole or 2% work best
Blueberry Jam Swirl
1CupBlueberriesfresh, or thawed and drained if frozen
Make the Goat Cheese Custard
In a medium heatproof mixing bowl, whisk together the egg yolks and ¼ Cup of the sugar until combined and lightened in color.
In a large saucepan, combine the milk and goat cheese. Heat over medium high, stirring to break apart and melt the cheese into the milk, until it's fully incorporated and there are no large pieces.
Add the cream and the remaining sugar to the pot. Continue cooking on medium high, stirring occasionally, until the mixture begins to bubble. As soon as it starts to boil, remove from the heat.
While continuously whisking the eggs, use a ladle to slowly add the cream mixture into the egg mixture. Continue adding cream into the eggs while stirring until the bowl is very warm and you have added most of the cream.
Add everything back into the pot and cook over low heat (it should not be bubbling) stirring constantly but slowly, for at least ten minutes, or until the custard coats the back of a wooden spoon.
Transfer the custard to a clean medium bowl, and cover with plastic wrap, allowing the plastic to touch the surface of the custard. Chill in the fridge for at least 4 hours.
Prepare the Blueberry Jam
Meanwhile, add the blueberries and sugar to a small saucepan, with a small splash (a tsp or less) of water.
Cook over medium heat, stirring frequently until the sugar dissolves and the blueberries begin to darken and then burst.
Continue cooking, stirring occasionally as the mixture thickens and the berries release their juices, until it is thick and jammy, about 10 minutes.
Transfer the mixture to a jar or bowl and refrigerate to chill alongside the custard for about 1-2 hours, until cool to the touch.
Churn the Ice Cream
Following the manufacturer's instructions, add the chilled custard to your ice cream maker, and churn.
Transfer the ice cream to a freezer safe container or loaf pan, alternating the ice cream with scoops of the blueberry jam. Use a butter knife to add swirls.
Chill the ice cream for about 4 hours, and serve.
Make ahead tips:
Plan to start making ice cream at least 1 day, but preferably 2 days before you need to serve it, since it needs to chill twice for a total of 8 hours.
Store frozen ice cream for up to a week. If it's very hard when scooping, rinse the scoop under warm water, and allow scoops of ice cream to rest at room temperature for about 10 minutes before serving.
As a variation, you can freeze the goat cheese ice cream on its own, and serve it with the blueberry jam as a topping. Store the jam in a sealed jar in the fridge for up to 2 weeks.
It is helpful to have assistance while preparing the custard. One person can consistently whisk the eggs, while the other ladles the hot cream mixture. Constant movement is essential to temper to eggs without cooking them.