I need another freezer so I can actually have room to fit my ice cream maker's bowl in there at all times. I really don't make it often enough, but I should. Or maybe all the fiddleheads, rolls and frozen meat I have stuffed in there are doing my waistline a favor...
Sometimes it can be difficult to achieve that super creamy, rich texture in the ice cream you make at home. Then there's always the dreaded block of ice cream that takes 30 minutes to defrost before you can scoop it. There are a lot of little tricks that help remedy those problems, but this recipe is so delicious, it really takes care of itself.
I can see this ice cream used for all kinds of mix-ins and toppings - blueberries, figs, chocolate, or honey, but the roasted cherries are really perfect. They are slightly sweet, slightly tart and you can cook them down until they are a bit chewy and caramelized or keep them plump and juicy.
Don't fear the goat cheese. It tastes just like cheesecake here. If you can, find some high quality, fresh cheese from a local farm that has a nice clean finish. I used some from SweetPea Cheese here in CT - one of my favorites! Now go give goat a chance!
Roasted Cherry Goat Cheese Ice Cream
(from Jeni's Splendid Ice Creams at Home)
Ice Cream base
2 cups whole milk
1 Tbsp + 1 tsp cornstarch
1/2 cup (4oz) fresh goat cheese
3 Tbsp (1 1/2 oz) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
2 cups pitted fresh or frozen red or black cherries
2/3 cup sugar
2 tsp cornstarch
1. Prepare the roasted cherries - Preheat oven to 400F. Combine the cherries, sugar and cornstarch in a square baking dish and toss to mix. Roast for 30-45 minutes, until the juices are thick and bubbly, stirring every 15 minutes. Cool completely then chill in the fridge.
2. 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.
3. Combine the remaining milk, the cream, sugar, and corn syrup in a medium saucepan, and bring to a rolling boil over medium-high heat. 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.
4. 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.
5. Process the ice cream according to the manufacturer's instructions. 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.