Foodie Friday - Goats Cheese and Cherry Icecream (no churn)

 

I tried goats cheese icecream for the first time this week and I loved it. As we were visiting a region famous for it's goat cheese it would be rude not to try this local delicacy.

It was served with fresh stawberries and it was divine.

It did not have that sweetness that normal icecream has and it complemented the strawberries perfectly.

I was very happy that both of us had chosen the same dessert as this was one of those desserts that was simply too good to share.

My plan is to have a go at making some for us this weekend and I like the look of this recipe from Hummingbird Thyme as it is a non churn recipe and I no longer have an icecream maker as I gave ours away.

Goats Cheese and Cherry Icecream (no churn)

Ingredients

For the cherry swirl:

1 lb. (3 cups, 454g)Cherries, pitted

1/3 cup (65g) Granulated Sugar

2 Tbsp Cornstarch or Cornflour

2 tsp (10ml) Lemon Juice

1/2 tsp Almond Extract

Big pinch Kosher salt or fine sea salt

For the ice cream base:

8 oz. (227g) Soft, fresh Goat Cheese (or Chevre), room temp preferred

1–14oz. (397g) can Sweetened Condensed Milk

1 tsp Vanilla Extract

1/2 tsp Almond Extract

1/2 tsp Kosher Salt or 1/4 tsp Fine Sea Salt

16 oz. (1 pint, 473ml) Heavy Whipping Cream, chilled

Make the Separate parts:

1. Cherry Swirl. Cut pitted cherries in halves, or quarter if they are large. Place cherries in a small (2qt/2l) saucepan. Add the sugar, cornstarch, almond extract, lemon juice and salt. I use a potato masher here to mash the cherries a bit more – not necessary but it does smooth the mixture just a bit.) Cook over medium heat until cherry mixture is thick and glossy, about 4-5 minutes. Remove from heat and place cherry mixture in a separate bowl. Place in the fridge to cool to room temperature, about 30-45 minutes.
2. Sweetened Condensed Milk (SCM). In the bowl of a stand mixer, or in a medium bowl with a hand mixer, place the Sweetened Condensed Milk, goat cheese, vanilla extract, almond extract and salt. Mix at medium speed until somewhat smooth. I was not able to get mine completely smooth – there were some small bits of cheese – this is ok, you won’t even notice when it’s all frozen together. If using a Stand Mixer: Scrape the Condensed Milk mixture into a separate bowl. No need to clean the big bowl. 
3. Whipped Cream. Using the bowl of the stand mixer, or a large bowl for a hand mixer, whip the cream at high speed until it is soft and billowy. With the mixer on Medium to Medium-High, pour in the SCM mixture until the mixture is somewhat stiff. 

Compose the ice cream:

1. Spoon half the whipped cream mixture into the pan. Top with half the cherry swirl sauce. Using a knife, spoon, or chopstick, swirl or gently stir the cherry mixture into the ice cream mixture. Repeat with another layer of each, swirling the cherry mixture into the cream mixture. Cover and place your layered ice cream into the freezer for at least 4 hours before serving, preferably 6 hours. If it is in the freezer for a longer period, remove and let stand at room temperature about 10-15 minutes before scooping. The ice cream should be creamy and easy to scoop at that point.

Bon fin de semaine a tous ♥

Leeann x