Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

from ButterYum
makes 2 quarts


  • 12 ounces fresh or frozen blueberries 
  • 1 tablespoon very good quality balsamic vinegar
  • 1 cup granulated sugar, divided
  • 1 1/2 cups whole milk, divided
  • pinch of fine salt
  • 3 large egg yolks
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups heavy cream


  1. Preheat oven to 425F.
  2. In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.
  3. In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).
  4. In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.  
  5. Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.
  6. Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.
  7. Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.
  8. Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.
  9. Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.
  10. Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.
  11. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

recipe adapted from The Kitchen McCabe