Goat Cheese Ice Cream with Roasted Cherry Compote
Oooooooooooo la la! This sweet little gem is a game changer! This recipe is an adaption from the Jeni’s Ice Creams cookbook. I had been testing all kinds of ice cream recipes with our new ice cream maker and, though tasty, they all came out a bit icy and lacking in that chewy texture that makes ice cream so divine. Jeni’s book is designed specifically for home ice cream machines and puts the chewy right back in that scoop. I’ve never visited her Columbus ice cream shop but I’ll be making a point of doing so next time I’m in town!
Aside from being the best ice cream I have ever eaten, it is also one of the most strikingly beautiful I have ever seen. If you’re looking to make an impact at the next barbeque or dinner party look no further. What makes this treat even better is there are no preservatives, gums, artficial flavors or any other additives and you can make it as organic and wholesome as you choose. So get crackin’!
*You can find a full length printable version of Jeni’s recipe at epicurious, but here is a simple, easy-to-follow version.
ICE CREAM RECIPE:
- 3 1/4 cups half and half
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 cup (about 4 ounces) fresh goat cheese
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1/2 cup sugar (Jeni uses 2/3 but I like it a tad less sweet)
- 1/4 cup light corn syrup
- 2 cups fresh or frozen sweet cherries
- 2/3 cup sugar
- 2 tablespoons cornstarch