-
1
In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. Whisk together the goat cheese, cream cheese and salt in a medium bowl; set aside. Fill a large bowl with ice and water.
-
2
In a large saucepan, combine the remaining milk, cream and sugar. Bring to a boil, boil for 4 minutes, stirring frequently. Remove from heat and add lemon verbena leaves; let steep 10 minutes.
-
3
Bring mixture back to a boil, then remove from heat and gradually whisk in the cornstarch slurry. Bring to a boil, and stir until slightly thickened, about 1 minute. Remove from heat.
-
4
Gradually whisk the ice cream base into the goat cheese mixture until smooth. Pour into a 1-gallon freezer bag and submerge in the ice bath for 30 minutes.
-
5
To make the blackberry sauce: Combine 2 cups of fresh blackberries with 3/4 cup sugar (again, I used coconut palm sugar) and bring to a boil in a medium saucepan. Reduce heat and simmer for 10 minutes. Let cool completely (can make ahead).
-
6
Pour the ice cream base into your ice cream machine and run until thick, about 25-30 minutes.
-
7
When ice cream has frozen, pack into a storage container, alternating layers of ice cream with pools of blackberry sauce (make sure to scoop some sauce into the base of the container.) Freeze at least 4 hours; enjoy!
