Fig, Blackberry and Goat Cheese Ice Cream
FIG, BLACKBERRY AND GOAT CHEESE ICE CREAM
FOOD AS MEDICINE
Egg yolks provide a rich source of omega-3s, fat soluble vitamins, and b-vitamins as well as choline a nutrient that support neurological and brain health. The goat cheese makes for a protein-rich, tangy ice cream that is loaded with beneficial K2 which helps to prevent calcification of the arteries and decreases the risk of cardiovascular disease and osteoporosis. If on the fence or not able to tolerate cow dairy, this can actually be made with coconut milk and cream instead! We talk all about the pros and cons of dairy including the difference between casein types in cow vs. goat dairy in Episode 82 of the Naturally Nourished Podcast!
1 cup low heat pasteurized heavy cream (or coconut cream for dairy free)
4 oz goat cheese, softened
2 cups full fat low heat pasteurized milk (or coconut milk)
1/8-1/4 cup raw local honey depending on your palate, start with less!
1 cup fresh figs, sliced into quarters
1 cup blackberries
1 Tbsp vanilla extract
¼ tsp sea salt
4 egg yolks
Preheat the broiler of your oven. Place the figs and blackberries on a small baking sheet and broil 3-5 minutes until figs begin to brown and berries soften slightly and start to release juice. Set aside.
Place the heavy cream or coconut cream and goat cheese in the blender and blend until combined. Place the milk or coconut milk in a small saucepan along with the honey, sea salt and vanilla and bring to just simmering. Allow to cool to 170 F. Pour into the blender with the coconut cream and goat cheese.
With the blender running, add the egg yolks and run on low until just combined. Pour into a medium sized bowl and fold in the broiled figs and berries. Place the bowl in an ice bath (another larger bowl with a couple cups of ice). Allow to cool, then place in the fridge for 4 hours or overnight. Pour into the bowl of an ice cream maker and churn or simply freeze in a glass container until firm, about 3-4 hours.
Makes 6 servings
Calories 346, Fat 23g, 25g Carbs, 9g Protein, 3g Fiber
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