Goat. Cheese. Ice cream. You heard me. When I saw this recipe, I just HAD to try it. And cherries were all over the place at the farmers market, so the timing was perfect.
I used one pint of cherries, but I would have liked a higher ratio in the final product so I would recommend using 2 pints. Either way, pit, combine with sugar and cornstarch, and roast until the juices form a syrup.
The ice cream base is made with goat cheese, cream cheese, cornstarch, milk, cream, sugar, and corn syrup. Once you have processed it with your ice cream maker - layer the ice cream and the cherries into a container, do not mix! Allow to set up in the freezer and enjoy this sophisticated ice cream.
2 cups whole milk
1 tbsp + 1 tsp cornstarch
1/2 cup (4 oz) fresh goat cheese
3 tbsp cream cheese, softened
1/4 tsp salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Fill a large bowl with ice water. In a small bowl, mix 2 tbsp of the milk with the cornstarch. In another large bowl, whisk the goat cheese, cream cheese, and salt until smooth. Set a fine mesh sieve over the bowl and set aside.
In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup . Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cool, about 20 minutes. Cover bowl and place in refrigerator to fully chill, at least 2 hours.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Pour a layer of roasted cherries (see below for recipe) into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of cherries and ice cream until the container is full. Do not stir or ice cream will look messy.
Press a sheet of plastic wrap or wax paper directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
Makes about 1 1/4 cups (I would double this)
2 cups pitted fresh or frozen (just thawed) cherries
2/3 cup sugar
2 tsp cornstarch
Preheat oven to 400 degrees F.
In a baking dish, combine cherries, sugar, and cornstarch, tossing to combine. Place in oven and roast for 30 to 45 minutes, stirring every 15 minutes, until juices begin to bubble and look thickened. Remove from oven and cool completely. Place in refrigerator and chill completely before adding to ice cream.