Goat Cheese and Roasted Cherry Ice Cream

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Enjoy a rich creamy goat cheese ice cream full of roasted sweet red cherries with citrus and vanilla notes.

Prep Time30

Cook Time12

Chilling and Freeze Time12

Total Time12 42

Course: Dessert

Cuisine: American

Servings: servings

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.

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.
4 ounces chevre plain goat cheese, 4 ounces mascarpone cheese
Place egg yolks and sugar in a small bowl and hand whisk until thick.
74 grams 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).
500 grams/ml whole milk, 250 grams/ml heavy cream, 133 grams granulated sugar, 1/4 teaspoon 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.
1 teaspoon vanilla bean paste, 1 tablespoon fresh lemon zest

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.

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.
2 cups 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.