Directions

1. In a large heatproof bowl, beat eggs with white sugar until smooth. Set aside.
2. In a medium saucepan, heat milk and cream over medium heat until small bubbles appear. Slowly whisk in honey until fully incorporated. Remove from heat.
3. Slowly pour the milk and cream mixture into the egg yolks mixture. Whisk vigorously until fully mixed. Return the combined mixture to the saucepan, and place over medium heat. Continue to whisk until thick (5-10 minutes), then remove from heat.
4. Scoop Woolwich Dairy goat cheese into a large mixing bowl. Add vanilla. Strain the cream mixture into the bowl, on top of the cheese, removing any bits of egg that may have been cooked. Stir the cream and goat cheese mixture well. Cool to room temperature, wrap the bowl in plastic wrap and refrigerate until mixture is cold (3 hours minimum).
5. Meanwhile, prepare the blackberry filling. Combine the red wine, brown sugar, balsamic vinegar and fresh blackberries in a saucepan, heating over medium-heat and stirring continuously until berries are soft and sauce is bubbling (10-15 minutes). Using a potato masher, smash the berries to desired consistency, then pour into a bowl and refrigerate until cold.
6. Enjoy a glass of the fruity red.
7. Once both mixtures are cold, it’s time to make some ice cream! Using an ice cream maker, churn the goat cheese mixture as per the ice cream maker’s instructions. When ready, scrape the goat cheese ice cream mixture into a container, alternating between a layer of ice cream and drizzle of blackberry/red wine mixture, finishing with a top layer of blackberry mixture.
8. Drag a knife through the ice cream to make blackberry swirls. Freeze for 2 hours and serve (ideally with another glass of that fruity red!).