This is an adaptation on Jeni's ice cream base - goat cheese paired with a rich, fruit-intense blackberry sauce. I'm granulated sugar-free these days, so I've utilized coconut palm sugar here; it has a richer, more complex flavor than white sugar and works to mellow out the goat cheese. The lemon verbena serves as a nice accent flavor to the goat cheese, and complements the blackberry sauce with a bright lift.

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