Oooooooooooo la la! This sweet little gem is a game changer! This recipe is an adaption from the Jeni’s Ice Creams cookbook. I had been testing all kinds of ice cream recipes with our new ice cream maker and, though tasty, they all came out a bit icy and lacking in that chewy texture that makes ice cream so divine. Jeni’s book is designed specifically for home ice cream machines and puts the chewy right back in that scoop. I’ve never visited her Columbus ice cream shop but I’ll be making a point of doing so next time I’m in town!
Aside from being the best ice cream I have ever eaten, it is also one of the most strikingly beautiful I have ever seen. If you’re looking to make an impact at the next barbeque or dinner party look no further. What makes this treat even better is there are no preservatives, gums, artficial flavors or any other additives and you can make it as organic and wholesome as you choose. So get crackin’!
*You can find a full length version of Jeni’s recipe at epicurious, but here is an abridged, easy-to-follow adapted variation.
I use this inexpensive cuisinart ice cream maker and it has been my old reliable for years. You don’t need anything fancy to make your own ice cream!
- 3¼ cups half and half
- 1 tablespoon plus 1 teaspoon cornstarch
- ½ cup (about 4 ounces) fresh goat cheese
- 1½ ounces (3 tablespoons) cream cheese, softened
- ¼ teaspoon fine sea salt
- ½ cup sugar (Jeni uses ⅔ but I like it a tad less sweet)
- ¼ cup light corn syrup
- 2 cups fresh or frozen sweet cherries
- ⅔ cup sugar
- 2 tablespoons cornstarch
- Mix the cornstarch with a couple tablespoons of the half and half in a small bowl
- Mix goat cheese, cream cheese and salt in a medium bowl
- Combine half and half, sugar, and corn syrup in a large pan and bring to a rolling boil for 4 minutes (watch it like a hawk, it goes from zero to boiled over in a heartbeat, trust me;)
- Turn off heat and whisk cornstarch slurry into pan, bring back to boil for 1 minute stirring constantly
- Pour mixture from pan into the medium goat and cream cheese bowl, whisking continuously until smooth
- Chill mixture in an ice bath (bowl placed in a larger bowl of ice water) or in the fridge until cold.
- Pour cold ice cream base mixture into an already running ice cream maker (I use this economical one). let it run until the sides of the ice cream separate from the edges of the freezing bowl (20-30 min.)
- Layer with the Roasted Cherry compote (recipe below), top with wax paper and a tight lid and put in the back of your freezer overnight
- Combine all ingredients in baking dish mixing thoroughly
- Roast at 400 degrees for 45 minutes stirring every 15 minutes
- Let cool and chill until cold before layering (not mixing) with the ice cream
- ENJOY!!
I ate this and I’m still craving more!!!
♥ sécia
I had never before put goat cheese and ice cream in the same thought never mind the same bowl. My life is changed!
I just saw another interesting recipe for chestnut ice cream that I plan to try out for the holidays. I will let you know how it goes!
🙂 was that the chesnut ice cream recipe in this month’s cooking light? I was trying to dream up a chewier adaptation of that recipe. Alreay bought chesnuts!!! Great minds…;)