Goat Cheese and Roasted Cherry Ice Cream
Serves 8
30 mins prep
12 mins cook
720 mins Chilling and Freeze Time
762 mins total
Enjoy a rich creamy goat cheese ice cream full of roasted sweet red cherries with citrus and vanilla notes.
cupdark sweet red cherriesroasted and quartered
ozchevre plain goat cheeseroom temperature
ozmascarpone cheeseroom temperature
grams/mlwhole milk
grams/mlheavy cream
tbspfresh lemon zest
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Prep Cherries
Preheat oven to 400℉ (200℃) line a large baking sheet with parchment paper. Remove pits and stems from cherries. Place halved cherries on baking sheet and roast for 10-12 minutes until soft and juicy. Place pan on wire rack and let cherries cool completely.
Place cooled cherries in an air tight container in the fridge until ready to use.
Make the Ice Cream Base
Place a large sized bowl next to the stovetop fitted with a metal sieve.
Stir together the room temperature goat cheese and mascarpone in a large bowl and set aside.
oz chevre plain goat cheese
oz mascarpone cheese
Place egg yolks and sugar in a small bowl and hand whisk until thick.
oz egg yolks
In a saucepan over medium to medium-low heat, combine the milk, cream, and salt. Whisk slowly and continuously while heating to 113℉ (45°C).
grams/ml whole milk
grams/ml heavy cream
oz granulated sugar
tsp fine sea salt
Once it reaches 113℉ (45°C), slowly drizzle in the sugar and yolk mixture, whisking continuously. This is an easier way to temper the eggs without adding additional steps.
Swap to a silicone spatula, and continue to stir until the mixture reads between 176℉ (76℃) and 180℉ (82℃). Any hotter and it will curdle. The liquid should thicken enough to coat the back of the spatula so you can easily draw a line through the coating with your finger.
Immediately remove pan from heat, and pour the liquid through the metal sieve into the large bowl containing the goat cheese and mascarpone. Continue to whisk until smooth, adding in the lemon zest and vanilla. A quick blitz with a handheld immersion blender will ensure everything is smooth.
tsp vanilla bean paste
tbsp fresh lemon zest
Rest and Chill
Let custard cool to room temperature or 50℉ (5℃) occasionally giving it a stir to prevent a skin from forming.
Place a sheet of plastic wrap directly onto the cooled custard to prevent a skin from forming in the fridge. Set the bowl in the fridge and chill for a minimum of 4 hours or overnight.
Churn and Freeze
Remove the ice cream base from the fridge and give it a quick stir. Pour into your ice cream maker and churn according to the machine's instructions. Most machine's churn for about 30 minutes until the ice cream has thickened to the consistency of soft serve. Add the cherries into the ice cream during the last couple minutes of churning.
cup dark sweet red cherries
Transfer soft serve ice cream to a freezer safe container.
Seal container with an airtight lid or plastic wrap. Place container in the freezer until ice cream is firm, this may take up to 4 hours.
Place ice cream in the fridge for 10-15 minutes to slightly soften before scooping.