- 2 cups milk
- 1 1/4 cups heavy cream
- 1 cup sugar
- 1 tbsp plus 1 tsp cornstarch
- 4 oz goat cheese
- 2 pinches salt
- 2 cups blackberries
- 1/3 cup honey
- 1 tbsp lemon zest (about 2 large lemons)
- Combine milk and cream in a pot. Reserve about 1/4 cup of the mixture and whisk in cornstarch to make a slurry. Add sugar to milk and bring to a rolling boil for 4 minutes. Add cornstarch slurry to milk mixture and stir well for about a minute until mixture is slightly thickened.
- Combine goat cheese and salt in a bowl. Turn off heat and add goat cheese and salt to the milk mixture. Whisk to incorporate, and cool mixture completely.
- In a small pan, cook berries 5 to 10 minutes until softened, pressing gently to release the juices. Turn off heat. Add honey and lemon zest, and cool completely.
- When both mixtures are cool, fill molds 3/4 of the way with goat cheese base. Spoon approximately 1 tablespoon of blackberry sauce on top, leaving a bit of space for expansion during freezing. Use a spoon, pop stick or chopstick to swirl the sauce throughout the pop. Freeze according to mold instructions.
- Leftover base and sauce can be refrigerated for up to 5 days.