Blackberry–Goat Cheese Ice Cream

Name: Blackberry–Goat Cheese Ice Cream
Prep time: 45 min
Total time: 7 h
Yield: 12
Ingredients: 2 c. heavy cream; 1 c. whole milk; 1/4 tsp. kosher salt; 2/3 c. plus 1/2 cup sugar, divided; 6 large egg yolks; 8 oz. goat cheese, crumbled (about 2 cups); 2 c. blackberries; 1 1/2 tsp. fresh lemon juice; 1 1/2 tsp. cornstarch

Goat cheese adds a fun savory element to this ice cream.

By Christopher MichelPublished: Jun 13, 2025

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two bowls blackberry goat cheese ice cream

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

45 mins

Total Time:

7 hrs

Rich and creamy this homemade ice cream is made all the more special with the addition of fresh fruit from the farmers market. In this recipe the fruit is cooked and stirred into churned ice cream before it is frozen.

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Ingredients

2 cups heavy cream
1 cup whole milk
1/4 tsp. kosher salt
2/3 cup plus 1/2 cup sugar, divided
6 large egg yolks
8 oz. goat cheese, crumbled (about 2 cups)
2 cups blackberries
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. cornstarch

Directions

1. Step 1Combine cream, milk, salt, and 2/3 cup sugar in a medium saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved, 4 to 6 minutes. Whisk together 1/3 cup cream mixture and egg yolks in a bowl until fully combined. Slowly whisk yolk mixture back into saucepan. Cook over medium-low heat, stirring constantly, just until mixture starts to thicken and reaches 170°F on an instant-read thermometer, 8 to 10 minutes.
2. Step 2Remove from heat. Stir in goat cheese until combined. Transfer to a bowl or a storage container and cool 30 minutes. Chill, covered, at least 4 hours and up to 24 hours.
3. Step 3Combine blackberries, lemon juice, cornstarch, and remaining 1/2 cup sugar in a medium saucepan. Cook over medium-low heat, stirring and mashing blackberries, until berries are broken down and sauce has thickened, 10 to 12 minutes. Cool completely.
4. Step 4Pour chilled ice cream base into an ice cream maker. Process according to manufacturer’s instructions. Transfer to a bowl or a storage container and gently fold in blackberry sauce. Freeze until firm, at least 2 hours and up to overnight.