Monday, August 3, 2020

Roasted Cherry and Goat Cheese Ice Cream

I know, I know, I know. This sounds weird. But trust me. Please, please trust me. This ice cream is AH-MAZING. When I served it to a friend, she said it was possibly the best ice cream she's ever eaten, and, NOT KIDDING, she went out that weekend and bought an ice cream maker so she could make it for herself. And she did make it, that very weekend. That's how good this is. It will make you want to expand your kitchen appliance collection.

My favorite ice cream recipes come from Jeni's collection, and this one is no different. (Need other ideas? Try Peanut with Chocolate Flakes and Roasted Pistachio.) Her method creates the smoothest, creamiest ice cream. It is a no fail method, and is also easy, but it does require some planning ahead as the batter cools overnight in the fridge. And like most ice creams, it needs a few hours to set up in the freezer after you've churned it.

To spread out the cherry goodness, you'll put ice cream and cherries in layers in your freezer container. That way, each scoop will be a perfect ratio of ice cream and cherries. (But even if it isn't a perfect ratio, that's ok, it'll still be outrageously delicious.)

So go get some cherries and some goat cheese and change your life. (And if you need to buy an ice cream maker, by all means, go do it.) Everyone who eats this will thank you. And you will be a dessert superstar.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.

Roasted Cherry and Goat Cheese Ice Cream

2 cups pitted fresh red or black cherries
2/3 cup sugar
2 tsp. cornstarch

Ice Cream:
2 cups whole milk
1 Tbsp. plus 1 teaspoon cornstarch
4 ounces fresh goat cheese
3 Tbsp. cream cheese, softened
1/4 tsp. salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast at 400 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 ice cream, in a small bowl, mix 2 Tbsp. of the milk with the cornstarch to make a smooth slurry.

Whisk the goat cheese, cream cheese, and salt in a large batter bowl (or large container with a lid) until smooth.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Boil 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. Cover and refrigerate overnight.

Pour the ice cream base into the frozen canister of your ice cream machine and churn 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.

Recipe Source: Jeni's Splendid Ice Creams at Home

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