Goat Cheese Ice Cream with Boozy Cherries

• Produce

  • 1 cup Cherries, dried tart

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 1/3 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 cup Sugar

• Dairy

  • 3 tbsp 1 1/2 oz. cream cheese
  • 4 oz Goat cheese
  • 1 1/4 cup Heavy cream
  • 2 cup Whole milk

• Beer, Wine & Liquor

  • 1/4 cup Brandy
  • 1/4 cup Kirsch

Found on thatsusanwilliams.com

Description

Ingredients

• 2 c. whole milk
• 1 T. plus 1 t. cornstarch
• 4 oz. goat cheese (thats about 1/2 c.)
• 1 1/2 oz. cream cheese (3 T.), softened
• 1/4 t. salt
• 1 1/4 c. heavy cream
• 2/3 c. sugar
• 1/4 c. light corn syrup
• 1 c. dried tart cherries
• 1/4 c. sugar
• 1/4 c. brandy
• 1/4 c. kirsch

Directions

• Halve or quarter the cherries, depending on size. Combine the cherries, sugar and alcohol in a medium saucepan and bring to a boil. Reduce to low, and let simmer for a couple of minutes. Remove from heat. Leave them to soak/plump up in that liquid, until cool. I put half the cooled cherries in the ice cream itself as Im layering it into the freezing container, and half the cherries in the hot fudge sauce, once its ready.
• Mix 2 T. of the milk with the cornstarch in a small bowl, to make a slurry to thicken the ice cream with: set aside. Whisk the softened goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice water.
• Combine the remaining milk, cream, sugar, and corn syrup in a 4 qt. saucepan, bring to a rolling boil over medium high heat, and boil for 4 minutes. Remove from heat, gradually whisking in the cornstarch slurry to thicken. 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 heat.
• Gradually whisk the hot milk mixture into the cream cheese/goat cheese mixture, until smooth. Pour the mixture into a 1 gallon Ziplock freezer bag and submerge the sealed bag into that huge bowl of ice water that you prepared. Let stand, adding more ice, as necessary, until cold, about 30 minutes.
• Pour the cooled ice cream base into the frozen ice cream maker canister and spin until thick and creamy. (It takes our Cuisinart Ice Cream Maker around 20 minutes to do its thing, but keep an eye on yours and adjust to your own machines capabilities.) Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries, using half the cherries if youre planning to add the other half to the Hot Fudge Sauce. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.