If you know me well enough to know my tastes, then you know goat cheese and I didn’t get along until a few months ago. Goat cheese never really tasted right to me. Too gamey, too “goaty” I used to say. But I have had many friends (and a husband) over the years who asked me to try goat cheese, and just like other foods that I once disliked but have grown to love (stout beer, spicy food, brussel sprouts to name a few), I have learned to enjoy goat cheese. I still stick with the mild chevre variety, but it is a start. I also really enjoy goat cheese with herbs (lemon dill is my favorite).
During the first few months of my ice cream machine ownership, my husband insisted I make goat cheese ice cream. He had tasted the flavor at Jeni’s Splendid Ice Cream and loved it. His request came during the time in my life when I did not like goat cheese. I refused to make it, so he undertook his first and only foray into making ice cream and loved it. And he hasn’t let me forget it.
So to make up for lost time and to show everyone that I can and do eat goat cheese (and maybe to get the hubs off my back), I made Goat Cheese Ice Cream with Roasted Cherries this week out of Jeni’s Splendid Ice Cream at Home. Smooth, creamy, tangy, and goaty:) Now just the way I like it. Enjoy!
Goat Cheese Ice Cream with Roasted Cherries
Recipe from Jeni’s Splendid Ice Cream at Home
Makes 1 quart
The roasted cherries bring a sweet and tart element to this ice cream. Other tasty fruit pairings include tart berries or figs (which happen to be in season in the South).
2 cups (500 ml) whole milk
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1/2 cup (4 ounces) fresh goat cheese
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1/4 teaspoon salt
1 ¼ cups (313 ml) heavy cream
2/3 cup sugar (130 gl)
1/4 cup light corn syrup (60 ml)
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the goat cheese, cream cheese, and salt until smooth. Set a fine mesh sieve over the bowl and set aside.
In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cool, about 20 minutes. Cover bowl and place in refrigerator to fully chill, at least 2 hours.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Pour a layer of roasted cherries (see below for recipe) into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of cherries and ice cream until the container is full. Do not stir or ice cream will look messy.
Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
Makes about 1 1/4 cups
2 cups pitted fresh or frozen (just thawed) cherries
2/3 cup sugar
2 teaspoons cornstarch
Preheat oven to 400 degrees F.
In a 9-inch baking dish, combine cherries, sugar, and cornstarch, tossing to combine. Place in oven and roast for 30 to 45 minutes, stirring every 15 minutes, until juices begin to bubble and look thickened. Remove from oven and cool completely. Place in refridgerator and chill completely before adding to ice cream.