This goat cheese cherry ice cream is probably my favorite ice cream of all time! It's creamy and chewy with the tang of goat cheese contrasting the sweet, syrupy cherry compote. It's got it all!
Author: Crystal Cartier
Recipe type: Dessert
Cuisine: Vegetarian, Gluten-Free
Ingredients
Goat Cheese 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
ROASTED CHERRY COMPOTE
2 cups fresh or frozen sweet cherries
⅔ cup sugar
2 tablespoons cornstarch
Instructions
Goat Cheese Ice Cream
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
ROASTED CHERRY COMPOTE
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!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2011/10/04/goat-cheese-ice-cream-with-roasted-cherry-compote/