Goat cheese ice cream with blackberry red wine swirl

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katieatthekitchendoor.com @ChesapeakeBayWineTrail @VaultFieldVineyards

We have a fridge! A fridge with a freezer! Which means: it’s high time for the summer’s first batch of homemade ice cream. Beyond high time, if we’re being truthful, as it’s been more than a year since I made a batch of ice cream. And the last batch was a really good one, too, so it didn’t last more than a week. Plus, I consider having enough time to make at least one batch of homemade ice cream per summer to be an essential indicator of sanity.

This particular ice cream is one that I’ve been mulling over for more than 2 years. It’s loosely based on this incredible Strawberry Sour Cream Ice Cream, which is still the best ice cream I’ve ever made. Adding cultured dairy products, like sour cream or cheese, to the ice cream base ensures that it is extra thick and sets up really nicely when frozen, which can be a problem with homemade ice creams. Using sour cream or goat cheese also adds a delicious tang to offset the sweetness of the ice cream.

7 egg yolks
1 1/3 c. sugar, divided
1 1/2 c. heavy cream
1/2 c. whole milk
8 oz. goat cheese
1 tsp vanilla extract
12 oz. fresh blackberries
1/3 c. red wine
2 TBS balsamic vinegar

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