Tangy goat cheese ice cream with chunks of roasted cherries. Recipe very slightly adapted (to reduce sweetness) from Jeni’s Splendid Ice Creams at Home.
Ingredients
For the ice cream base:
2 cups (500ml) milk
1 tablespoon plus 1 teaspoon cornstarch
½ cup (115g) goat cheese, softened
3 tablespoons (42g) cream cheese, softened
¼ teaspoon sea salt
1 ¼ cups (312ml) heavy cream
½ cup (100g) sugar
¼ cup (62.5ml) light corn syrup
For the roasted cherries:
2 cups of cherries
¼ cup (50g) sugar
3 tablespoons cornstarch
zest of one lemon
Method
Prepare the ice cream base:
In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a slurry. In a separate medium bowl, whisk the goat cheese, cream cheese and salt until smooth. Using a large saucepan, combine the remaining milk, the cream, sugar, and corn syrup over medium-high heat. Bring the mixture to a rolling boil, and boil for exactly 4 minutes. (The mixture will rise as it boils, so keep an eye on it!) Remove from the heat. Make sure your cornstarch slurry is still well mixed. Slowly drizzle the slurry into your hot milk mixture while whisking vigorously. (Otherwise, the slurry will form a film on the bottom of the pan.) Bring the mixture back to a boil over medium-high heat, and cook, stirring vigorously, until slightly thickened, about 1 minute. Remove from the heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour into a container and refrigerate until completely cool, at least four hours.
Prepare the roasted cherries:
Mix all ingredients together and bake at 400°F for thirty minutes, stirring halfway through. Cool completely and place in the refrigerator until cold.
Prepare the ice cream:
Pour the ice cream base into your ice cream maker, and process according to the manufacturer’s directions. Transfer the ice cream into a storage container, alternating it with layers of the roasted cherries. Do not mix. Press a sheet of parchment paper directly on the surface of the ice cream, and cover with an airtight lid. Freeze until firm, at least four hours.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/05/goat-cheese-roasted-cherry-ice-cream/