Stop reading the blog and go make sure your ice cream mixer bowl is in your freezer. Go do it! NOW! (Come back, though.)
A few years ago when I was visiting my friend Wendy in Ohio, she took us to Jeni's Splendid Ice Cream. There, I ate some of the best ice cream of my life. Of course, I bought Jeni's ice cream book, drooled over it, then put it on my shelf.
Why I never made ice cream from one of her recipes is beyond me, and I'm totally kicking myself right now. I could have been eating this ice cream for YEARS!!! (Also, this is the ice cream maker I bought after my last one quit on me. I love it.)
What started my down the path to getting this cookbook back out comes down to one thing: cherries. I am cherry OBSESSED this time of year. When I'm not eating them, I'm thinking about them.
Also, let me introduce you to the 6-cherry pitter. Y'all, it's life-changing.
(I bought it from Amazon. Does anyone else feel like we'll be buying EVERYTHING from Amazon soon?)
Cherries led me to think about Jessica's butter-roasted cherries, which in turn led me to think of the roasted cherries in Jeni's ice cream book. See how it all comes together?!?
Jeni's method of ice cream making is a little different, but it produces some of the richest and creamiest ice cream ever. She uses cornstarch, a little cream cheese, syrup, no eggs (!), and as you can see for this recipe, goat cheese. (Don't freak out!!!!!) I'm a lover of goat cheese, and you can definitely taste it in the ice cream. It lends a tanginess that you just couldn't get with only cream cheese.
Cherries and almonds are such a classic combo, I decided to add those to Jeni's recipe. I added a little almond extract to the base and some toasted almonds at the end of the ice cream churn cycle. I like having a little crunch in my ice cream; it makes me slow down at bit when I'm eating it.
First, you'll roast the cherries then give them time to cool.
Make the ice cream base, pour into a gallon baggie, and chill in a water bath.
Once chilled, you'll pour the base into your ice cream maker. The toasted almonds go in at the very end. You'll layer the cherries in the container with the ice cream and freeze until set.
Before serving, let the ice cream sit out at room temperature for about 10 minutes.
*licks screen*
I beg you to make this, especially if you love goat cheese.
Roasted Cherry and Almond Cheesecake Ice Cream
{adapted from Jeni's Splendid Ice Creams at Home}
for the cherries:
2 cups pitted cherries
2/3 cups sugar
2 teaspoons cornstarch
for the ice cream:
2 cups whole milk, divided
1 tablespoon + 1 teaspoon cornstarch
4 ounces goat cheese
1 1/2 ounces cream cheese
1/4 teaspoon fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
1 teaspoon almond extract
1/2 cup sliced almonds
Preheat oven to 400. Stir the cherries, sugar, and cornstarch together in a 9" square baking pan.
Roast for 30-40 minutes, stirring every 15, until the juices are thickened and bubbly. Cool to room temperature, then transfer to a container and chill in the refrigerator. The juices will thicken even more in chilling.
make the ice cream:
Stir 2 tablespoons of the milk together with the cornstarch in a small bowl. Set aside. Place the goat cheese, cream cheese, and salt in a large bowl. Press together with the back of a wooden spoon until combined. Fill another large bowl with water and ice.
In a medium saucepan, stir together the remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil and continue boiling for 4 minutes, stirring constantly. Lower the heat as needed to prevent the milk from boiling over.
Remove from heat and gradually whisk in the cornstarch mixture. Place the mixture back over medium-high heat and bring to a boil once more, stirring constantly. Boil for 1 minute or until slightly thickened.
Whisk the hot mixture gradually into the cream cheese mixture. Pour the base into a gallon freezer ziptop bag and submerge in the ice bath. Leave in the bath for 30 minutes, adding more ice to keep cold as needed.
Stir in the almond extract. Pour the chilled base into the ice cream maker and process according to manufacturer directions. Meanwhile, toast the almonds in a pan over medium heat until lightly golden. Set aside to cool.
With a few minutes to go in the churning, add the almonds. Once the ice cream is finished, spoon into a freezer container, layering with the cherries and juice. Press plastic wrap on top of the ice cream and freeze for at least 4 hours, until firm.
Let sit at room temperature for 10 minutes before scooping.
Are you with me? Who's brave enough to try ice cream made with goat cheese?
