Goat Cheese Ice Cream With Roasted Red Cherries Recipes
GOAT CHEESE ICE CREAM WITH ROASTED RED CHERRIES
Provided by Jeni Britton Bauer
Categories Ice Cream Machine Dairy Dessert Fourth of July Valentine's Day Kid-Friendly Mother's Day Graduation Father's Day Back to School Backyard BBQ Frozen Dessert Goat Cheese Cherry Summer Birthday Family Reunion Shower Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 generous quart
Number Of Ingredients 9
Steps:
- Prep
- 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.
- Cook
- 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. 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.
- Chill
- 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.
- Freeze
- 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. 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.
ROASTED CHERRIES
Provided by Jeni Britton Bauer
Categories Sauce Dessert Roast Fourth of July Valentine's Day Low Fat Kid-Friendly Quick & Easy Mother's Day Father's Day Cherry Summer Shower Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F.
- 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. Let cool completely, then chill in the refrigerator.
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JENI’S GOAT CHEESE ICE CREAM WITH ROASTED RED CHERRIES
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- First, mix 2 Tablespoons of the milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
- Preheat your oven to 400 degrees F. In a medium sized bowl, whisk the cherries, sugar and corn starch together until the cherries are fully coated and the mixture is uniform. Line a tall baking pan (I used a 9"x13" lined with aluminum foil) and transfer the cherries mixture onto the pan.
- Transfer a layer of ice cream into a container. Then add on a layer of roasted cherries. Repeat, ending with a layer of cherries on the top. Set the container in the freezer until it has hardened (at least 4 hours).
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