This recipe appears in:Bake the Book: Goat Cheese Ice Cream with Roasted Red Cherries
The concentrated sweetness of roasted cherries runs in ribbons through this ultra-creamy goat cheese ice cream.
- 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 (recipe follows)
- Roasted Cherries
- 2 cups pitted fresh or frozen (not thawed) red or black cherries
- 2/3 cup sugar
- 2 teaspoons cornstarch
For the Roasted Cherries: Preheat the oven to 400°F. Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.
For the Goat Cheese Ice Cream: 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.
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.
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.
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.