Caramelized Cherry Cheesecake Ice Cream

You guys. This ice cream. I don’t even know where to start.

Caramelized Cherry Goat Cheesecake Ice Cream

When I got Jeni’s Splendid Ice Creams at Home, I knew I was going to be making this goat cheese ice cream. Obviously, I’m drawn to all things goat cheese.

After reviewing the recipe in more detail, it sounded a lot like the flavors in a classic cheesecake. So I decided to throw in some graham cracker chunks and increase the amount of roasted cherries.

Caramelized Cherry Goat Cheesecake Ice Cream

Now when I set out to roast my cherries, I had a math mixup. I had enough cherries for 1.5x the recipe in the book, but instead of scaling the sugar appropriately, I tripled the amount of sugar. I seriously have no idea how that happened, but it did. In fact, I didn’t figure it out until a couple days later, after the sugary cherries bubbled over in my oven, burning to the bottom, and after I ran the clean cycle on our stove, which makes the house smell oh-so-lovely. As a result, my cherries were more caramelized than roasted and the sauce was extremely thick. I figured that wasn’t necessarily a bad thing and just went with it.

Caramelized Cherry Goat Cheesecake Ice Cream

Hubby kept giving my glares when I told him the ice cream was going to be worth the hassle (and the smell). And then he tasted it. And all was forgiven. He officially proclaimed it was the best ice cream I’ve made (I know, he has said that before) and that I should only make this ice cream from now on (although he’d prefer me not to mess up my math and stink up the house). Spoiler alert, I have since made other ice cream recipes, but Hubby hasn’t claimed any of them as his favorite over this one.

Caramelized Cherry Goat Cheesecake Ice Cream

With all that tanginess from the goat cheese, and the familiar graham cracker flavor, it really did taste like a cherry cheesecake in ice cream form. I can’t wait to make this again with other fruit flavors. I’m thinking blueberry or blackberry would be equally amazing.

Caramelized Cherry Goat Cheesecake Ice Cream

Two Years Ago: Homemade Mayo and Blueberry Salsa over Grilled Mahi Mahi
Three Years Ago: Burger of the Gods
Four Years Ago: Pink Lemonade Cupcakes and Crockpot Roast Beef

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Caramelized Cherry Cheesecake Ice Cream

Yield: ~1 quart

Ingredients:

For the Roasted Cherries
3 cups pitted fresh or frozen (not thawed) red or black cherries
1 cup sugar
1 Tbsp cornstarch

For the Ice Cream
2 cups whole milk (I used coconut milk)
1 Tbsp plus 1 tsp cornstarch
1/2 cup (about 4 ounces) fresh goat cheese
1 1/2 ounces (3 Tbsp) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 cups heavy cream (I used coconut milk)
2/3 cup sugar
1/4 cup light corn syrup
1 cup graham cracker chunks (~6 crackers, crushed)

Directions:

For the Roasted Cherries
Preheat the oven to 400F.

Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

For the Ice Cream
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour mixture into a bowl and refrigerate until completely cool, 4 hours or overnight.

Pour the ice cream base in to your ice cream maker and process according to manufacturer's instructions.

Pack the ice cream into a storage container, layering the ice cream base, graham cracker chunks, and cherries. Do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

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    1
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

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    2
    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

  3. #
    3
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

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    4
    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!

    Sues

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    5
    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

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    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

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    7
    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

  8. #
    8
    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
    Shandra-http://shandrita.tumblr.com/

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    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

  10. #
    10
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

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    11
    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

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    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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