Get ready for a flavor-packed ice cream that’s anything but ordinary! In this video, I’ll show you how to make a creamy, tangy strawberry goat cheese ice cream with a hint of basil. Roasted strawberries bring out their natural sweetness, while the goat cheese adds a fun twist, and the basil gives it a refreshing note that ties it all together. This recipe is a must-try if you love unique ice cream flavors!
Printable recipe card here: [ Ссылка ]

Ingredients:

2 pounds of strawberries, halved
1 ¼ cups whole milk
1 cup fresh basil leaves, chopped
1 cup heavy cream
8 oz goat cheese
1 cup sugar, divided
¼ teaspoon salt
5 large egg yolks
1 ½ teaspoons vanilla extract
Instructions:

Preheat the oven to 350°F. Spread the halved strawberries on a rimmed baking sheet and sprinkle with 1 tablespoon of sugar. Roast for 45 to 60 minutes until they release their juices.
Puree the roasted strawberries in a blender or food processor and set them aside.
Warm the milk in a medium saucepan over medium heat until bubbles form around the edges (don’t let it boil!). Remove from heat, stir in the basil, and let it steep for 1 to 2 hours.
Reheat the milk and basil mixture over medium heat, adding the cream, goat cheese, ¾ cup of sugar, and salt. Stir until smooth.
In a separate bowl, beat the egg yolks with the remaining ¼ cup of sugar.
Gradually whisk a cup of the warm milk mixture into the egg yolks, then pour it all back into the saucepan. Heat gently, stirring constantly, until the mixture reaches 180°F to 185°F (use a thermometer for best results!).
Strain the custard to remove any cooked egg bits and basil leaves, then stir in the vanilla and strawberry puree.
Chill the mixture thoroughly, then churn in your ice cream maker following the manufacturer’s instructions.
Freeze in an airtight container for 3 to 4 hours before serving.

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