By now you may have noticed that I have a wee bit of an obsession with Lavender and ice cream. I’m always looking for new ways to incorporate it, always dreaming up flavor combinations where it can shine.
My latest favorite is this Blackberry Lavender Chevre Ice Cream.
Yes, Chevre. Because, if you also hadn’t noticed, I also have an obsession with goats cheese. And maybe, just maybe, if I refer to it as ‘Chevre’ in this recipe instead of goats cheese, I can get away with it.
I know. You’re rolling your eyes and thinking “It’s exactly the same thing!”. But it makes me feel a little less obsessed as well as a bit more diverse, so humor me, eh?
Blackberry, Lavender, and Chevre(ok…goats cheese) go together so nicely and make on dreamy, creamy, floral-y fruity ice cream.
The goats cheese adds a tangy, creamy element, while the lavender adds floral notes and the blackberry brings an earthy richness to the table.
Make sure to use the sweetest blackberries you can. If they aren’t very sweet they may add a little too much bitterness to the ice cream.
Do use a food grade Lavender Oil for this ice cream. I use one by doTERRA that I love. If you are unsure about using lavender in ice cream, start with adding just one drop to your ice cream base and tasting. You can always add more if you like the direction things are going, but you can take it out once its in. So pour your drops carefully 😉
More Ice Cream?
Balsamic Roasted Strawberry Mascarpone Ice Cream
Roasted Blueberry Balsamic Goats Cheese Ice Cream
Passion Fruit Vanilla Bean Cheesecake Ice Cream
- 1½ cups Whole Milk, divided
- 1 Cup Sugar
- 5 Egg Yolks
- Pinch of Salt
- 4 ounces Goats Cheese, softened
- 1 Cup Heavy Cream
- 1½ Cups Blackberries, pureed and run through a fine-mesh sieve
- ¼ cup Honey
- 2 teaspoons Vanilla
- 3 drops Lavender Essential Oil(food grade)
- Place 1 cup of whole milk, 1 cup of sugar and a pinch of salt in a saucepan and bring just to a simmer, stirring to dissolve sugar. In a mixing bowl, whisk the egg yolks together. Pour in ¼ of the hot milk, whisking constantly to temper the egg yolk. Pour the egg yolks into the pan of milk and whisk until combined. Bring just to a boil over medium/high heat, whisking constantly. As soon as mixture thickens, remove from heat.
- Add the goats cheese and whisk until thoroughly combined. Pour in the remaining ½ cup milk, cream, blackberry puree, honey, vanilla, and lavender oil. Stir until combined.
- Refrigerate until cold.
- Freeze in an ice cream maker according to manufacturer instructions. When frozen, scoop into a freezer safe container and freeze for 5-6 hours or overnight.
- Let sit at room temperature for 5-10 minutes before scooping.
