Queso and Blackberry Ice Cream

No traditional Mexican ice cream shop or stand is complete without “Nieve de Queso” (cheese ice cream) or “Queso Zarzamora” (Blackberry Cheese). Cheese ice cream has a crumbly rather than creamy texture, offering a delicious balance of sweet and salty with noticeable bits of cheese. This Queso and Blackberry Ice Cream is made with Tropical Queso Fresco Mexicano and Crema Mexicana for an authentic flavor and the perfect texture. Get ready for a whole new ice cream experience!

Ingredients

Blackberry reduction:

• 1½ cups granulated sugar
• 2 cups blackberries

Ice Cream:

• 2 cups whole milk
• 2 cups Crema Mexicana
• ½ cup sugar
• 5 oz. Mexican Queso Fresco, crumbled

Preparation

1. In a saucepan over low heat, combine the blackberries with ½ cup of sugar. Stir frequently and bring the mixture to a gentle boil. Cook for about 2 minutes, or until slightly thickened. Transfer to a bowl, cover, and refrigerate until ready to use.
2. Blend milk, Crema Mexicana, and sugar until well-mixed.
3. Fold in crumbled Queso Fresco Mexicano by hand so as to maintain the structure of some chunks of cheese.
4. Transfer mixture into an ice cream maker and churn according to the manufacturer’s instructions, for about 20 minutes.
5. In a freezer-safe, airtight container, alternate layers of the blackberry reduction and ice cream mixture until full. Then, freeze for at least four hours before serving.