2 CUPS WHOLE MILK
1 TABLESPOON PLUS 1 TEASPOON CORNSTARCH
1/2 CUP (4 OUNCES) FRESH GOAT CHEESE
1 1/2 OUNCES (3 TABLESPOONS) CREAM CHEESE, SOFTENED (MICROWAVE FOR 15 SECONDS.)
1/4 TEASPOON FINE SEA SALT
1 1/4 CUPS HEAVY CREAM
2/3 CUP SUGAR
1/4 CUP HONEY
ROASTED CHERRIES (RECIPE BELOW)
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a slurry. Set aside.
- In a separate medium bowl, whisk the goat cheese, cream cheese and salt until smooth. Set aside.
- Make an ice bath by filling a large bowl with ice and water. Set aside.
- Using a 4-quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup over medium-high heat. Bring the mixture to a rolling boil, and boil for exactly 4 minutes. (The mixture will rise as it boils, so keep an eye on it!) Remove from the heat.
- Make sure your cornstarch slurry is still well mixed. Slowly drizzle the slurry into your hot milk mixture while whisking vigorously. (Otherwise, the slurry will form a film on the bottom of the pan.)
- Bring the mixture back to a boil over medium-high heat, and cook, stirring vigorously, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.
- Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the ice cream base into your ice cream maker, and process according to the manufacturer’s directions.
- Transfer the ice cream into a storage container, alternating it with layers of the Roasted Cherries and ending with a spoonful of cherries. DO NOT MIX.
- Press a sheet of parchment paper directly on the surface of the ice cream, and cover with an airtight lid. Freeze until firm, at least 4 hours.
Makes about 1 1/4 cups
2 CUPS PITTED FRESH OR FROZEN (NOT THAWED) RED OR BLACK CHERRIES
2/3 CUP SUGAR
2 TEASPOONS CORNSTARCH
Preheat the oven to 200 degrees C
Combine the cherries, sugar and cornstarch in a 9-inch square baking dish, tossing to mix. (You can use any baking dish, as long as it’s big enough to hold the cherries and is several inches deep, since the cherry mixture bubbles up in the oven.)
Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes.
Let the cherry mixture cool completely, and then chill it in the refrigerator until ready to use.