Goat Cheese Ice Cream with Roasted Red Cherries

Name: Goat Cheese Ice Cream with Roasted Red Cherries
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters pitted fresh or frozen (not thawed) red or black cherries; 2 servings Roasted Cherries; 59 milliliters light corn syrup; 2 teaspoons cornstarch; 3 Tbsps 1/2 ounces cream cheese, softened; 113 grams 1/2 cup (about fresh goat cheese; 296 milliliters heavy cream; 0 teaspoons fine sea salt; 158 milliliters sugar; 473 milliliters whole milk

For $6.08 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 83g of fat, and It will be a hit at your Summer event. If you have sea salt, roasted cherries, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

For the Roasted Cherries: Preheat the oven to 400°F.

Ingredients you will need

Cherries

Equipment you will use

Oven

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.

Ingredients you will need

Corn Starch

Cherries

Sugar

Equipment you will use

Baking Pan

Let cool completely, then chill in the refrigerator.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Bowl

Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Ingredients you will need

Cream Cheese

Goat Cheese

Water

Salt

Ice

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Corn Syrup

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Starch

Equipment you will use

Spatula

Whisk

Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.

Ingredients you will need

Cream Cheese

Milk

Equipment you will use

Whisk

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.

Ingredients you will need

Ice

Let stand, adding more ice as necessary, until cold, about 30 minutes.

Ingredients you will need

Ice

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.

Ingredients you will need

Ice Cream

Cherries

Base

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.