Ice Cream Sundays: Jenis Goats Cheese Ice Cream with Roasted Red Cherries
This is the last recipe I made in the last few months from Jenis Signature Collection. I was really keen to make ice cream from cheese and I whilst I do not eat a lot of goats cheese, I do like its strong flavour when it is not over powering in a dish. For those of you who are welcoming the warmer months when cherries will be in season, this is definitely one to try.
The sweet tartness of the cherries combined with the tangy goats cheese is reminiscent of a cherry cheesecake.
Makes 1L (1 quart)
2 cups pitted cherries, fresh or thawed
2/3 cup sugar
2 teaspoon cornstarch
2 cups whole fat milk
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup goats cheese
3 tablespoons softened cream cheese
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons glucose syrup ( light corn syrup)
2/3 cup sugar
To pit the fresh cherries, I used a clean beer or soda bottle and a chopstick. Place the cherry in the opening of the bottle and skewer the cherry with the chopstick. The pit will fall into the bottle, leaving the flesh intact on the bottles rim. You should be able to buy already pitted cherries if you are using frozen ones.
Preheat the oven to 200 C (400 F). Combine the cherries, sugar and cornstarch in a baking dish and toss to coat. Roast for 30-45 minutes. stirring every 15 minutes until the juices are thickened and bubbly. Let the cherries cool completely and chill in the refrigerator. The cherries will need to be chilled before the ice cream is made.
Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Whisk the goats cheese, cream cheese and salt in a separate bowl and set aside. Fill a large bowl with ice water.