Lavender Goat Cheese Ice cream with Blackberry Swirl

Ingredients:

2 TBSP Lavender Infused  EVOO

2/3 Cup Crumbled Goat Cheese

1 ¼ Cups Heavy Cream 

1 ¼ Cups Whole Milk 

½ Cup Vanilla Infused Honey

⅛ tsp Vanilla Bean Sea Salt

4 Large Egg Yolks

6 TBS Blackberry Barrel Aged Balsamic

Directions:

1. In a medium bowl add the goat cheese and gradually whisk in the cream until smooth, be careful to not over mix. Place a strainer over the bowl and set aside, you will use later when adding the yolk/milk mixture.

2. In a medium saucepan set over medium heat, warm the milk, honey and salt until steamy and hot, stirring frequently to avoid boiling or simmering as it will burn.

3. Place the yolks in a medium bowl and temper the yolks with a small amount of warm milk whisking vigorously, continue to add the warm milk without scrambling the yolks.

4. Return the milk mixture to the pot and cook over low heat, stirring constantly with a spatula until it thickens.

5. Pour the milk mixture through the strainer and into the goat cheese mixture and stir. 

6. Cover and chill in the fridge over-night. 

7. Use your ice cream maker and churn the goat cheese mixture according to directions. In the last 15 seconds, drizzle in the balsamic to make a swirl.

8. Store ice cream with plastic wrap on top and freeze for 2-3 hours before serving.

9. To serve scoop and top with Vanilla Bean Sea Salt & a drizzle of Lavender EVOO if you’d like.