Thursday, August 2, 2012

Goat Cheese with Roasted Red Cherries Ice Cream

Yes, I'm about to show you how to make this amazing ice cream but first let me make this very clear, this is not my recipe.  A friend of mine recently got me the Jeni's Splendid Ice Creams at Home recipe book because Jeni's Splendid Ice Creams is one of my favorite in the city.  In fact, Jeni's has been voted #1 ice cream in America!  It's amazing and it's all based out of Columbus centered on the idea of making fabulous ice cream with local ingredients.  Jeni's is located in central Ohio but they've recently opened a shop in Nashville and they ship via mail as well.  You can find out more about Jeni's here.

Here's what you need.  We bought the Cuisinart Ice Cream Maker from Amazon and we love it.

Cuisinart Ice Cream Maker


2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/2cup (4oz) fresh goat cheese
11/2 oz (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
11/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Roasted Cherries
2 cups pitted fresh or frozen (not thawed) red or black cherries
2/3 cup sugar
2 teaspoons cornstarch

I'll start you on the Roasted Cherries though I didn't capture those pictures.

Preheat oven to 400 degrees.  Combine all ingredients in a 9 inch square baking dish, tossing to mix.  Roast 30-45 minutes until the juices are thickened and bubbly, stirring every 15 minutes.  Let cool completely, then chill in the refrigerator.

And now, the ice cream.

Begin by mixing the cornstarch with 2 tablespoons of milk in a small bowl to make a smooth slurry.  

Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth.  

Combine the remaining milk, 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 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 a minute.  Remove from heat.

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


Fill a large bowl with ice and water.  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.  Press a sheet of parchment directly against the ice cream and seal with an airtight lid.  Freeze until firm, at least 4 hours.

Be prepared because this is heaven!  Gourmet ice cream you can make at home.  So yummy!


Don't forget to check out our giveaway going on now for the Bye Bye Bacteria Antimicrobial Crib Sheet.

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