This is a great ice cream without any egg for all goat cheese lovers. Lavender honey adds a special flavor. This is my favorite ice cream!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.

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  • Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.

  • Combine blueberries, water, and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to a boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.

  • Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.

  • Remove from freezer 20 minutes before serving.

Nutrition Facts

487 calories; protein 7.5g 15% DV; carbohydrates 35.7g 12% DV; fat 36.5g 56% DV; cholesterol 127.7mg 43% DV; sodium 144.8mg 6% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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