The Fast Way to Making Appetizing No-churn goats cheese, lavender and honey ice cream

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No-churn goats cheese, lavender and honey ice cream

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Below are the ingridients that are needed to make a delicious No-churn goats cheese, lavender and honey ice cream:

  1. Use 8 ounces of sweetened condensed milk (chilled for 12 hours in fridge).
  2. Get 4 ounces of goats cheese.
  3. Take 2 teaspoons of honey.
  4. Use 1 teaspoon of culinary dried lavender.
  5. Get 1 cup of heavy whipping cream.

Done with the ingridients? Here are the steps on cooking No-churn goats cheese, lavender and honey ice cream:

  1. With an electric whisk, whip the sweetened condensed milk with the goat cheese and honey till well blended.
  2. Add in the dried lavender.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the goat cheese mixture until well blended but retain airiness.
  5. Pour mixture in tin and freeze for 4-5 hours.

The goat cheese ice cream itself was at its best after a couple hours in the freezer following a churn in the ice cream. Be warned: this ice cream definitely tastes like goat cheese. The goat cheese lovers in our house didn't mind this fact (even the cat tried to get in on the action – he goes crazy whenever we I used Cypress Grove's Ms. Natural, a mild and creamy cheese from a Northern California co-operative dairy. For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil.

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