Goat Cheese Ice Cream with Roasted Red Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet-tart roasted Michigan cherries are balanced by pure, tangy goat cheese. Like a cherry cheesecake, but better. Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it. The combination of these flavors reminds me of the center of a cheese Danish. Roasted red cherries burst with concentrated sweet cherry flavor. As for the goat cheese, find a fresh, locally prepared cheese if you can; it will be the most flavorful and have the cleanest finish. Jean Mackenzie, who supplies out goat cheese, makes some of the best I have ever had. Pairs well with: Chocolate. Ice wine. Toasted hazelnuts. Ingredients:
2 cups whole milk |
1 tablespoon plus 1 teaspoon cornstarch |
1/2 cup (about 4 ounces) fresh goat cheese |
1 1/2 ounces (3 tablespoons) cream cheese, softened |
1/4 teaspoon fine sea salt |
1 1/4 cups heavy cream |
2/3 cup sugar |
1/4 cup light corn syrup |
roasted cherries |
Directions:
1. Prep Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
2. Cook Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
3. Chill Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
4. Freeze Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
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