• 12 ounces Blueberries (fresh or frozen and thawed)
  • 1 tablespoon Balsamic Vinegar(preferably fruit infused)
  • 1 cup Sugar, divided
  • 1½ cups Whole Milk, divided
  • pinch of salt
  • 3 Egg Yolks
  • 4 ounces goats cheese, softened at room temperature
  • Juice of 1 Small Lemon
  • 1½ cups Heavy Cream
  1. Preheat the oven to 425 degrees.
  2. Toss the blueberries with ¼ cup of the sugar and the balsamic vinegar in a baking dish or pie pan. Roast in the preheated oven for 30 minutes.
  3. While the blueberries are roasting, prepare the custard base. Beat the egg yolks together in a small mixing bowl and set aside. Whisk together the 1 cup of the milk, salt, and the remaining ¾ cups sugar in a small saucepan. Heat on medium/high until milk begins to steam. Pour about ¼ cup of the hot milk into the egg yolks while whisking constantly. Pour the tempered egg yolks back into the saucepan with the milk and whisk constantly just until thick enough to coat the back of a spoon. Remove from heat and transfer mixture to a large mixing bowl.
  4. Whisk the goats cheese into the hot custard until no lumps remain. Whisk in the remaining ½ cup of milk and lemon juice.
  5. When the blueberries have finished roasting, scrape into a blender along with their juices and the heavy cream. Puree until very smooth.
  6. Push the blueberry mixture through a fine mesh sieve over the bowl of custard base. Discard solids. Mix the blueberry/custard mixture together and chill for several hours or overnight.
  7. Freeze mixture in an ice cream maker according to manufacturer instructions. Scoop ice cream into an airtight container and freeze until solid.
  8. Allow ice cream to sit at room temperature for 5 minutes before scooping.
Recipe by The Kitchen McCabe at