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

Print Save

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.

    Pin It

12 Responses to “Mint Chip Ice Cream”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm

    Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.

    • beantownbaker — July 24th, 2013 @ 12:53 pm

      I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉

  2. #
    2
    Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

    Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!

  3. #
    3
    Nutmeg nanny — July 27, 2013 at 8:19 pm

    Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!

    • beantownbaker — July 30th, 2013 @ 5:48 pm

      I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛

  4. #
    4
    madscar — July 29, 2013 at 3:28 am

    Love it! This is amazing 🙂

  5. #
    5
    Shannon — July 31, 2013 at 12:01 pm

    for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂

    • beantownbaker — August 1st, 2013 @ 3:17 pm

      I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…

  6. #
    6
    Allison — July 31, 2013 at 8:14 pm

    Really good! I may have steeped the mint too long.. A little earthy. Will try again!

    • beantownbaker — August 1st, 2013 @ 3:18 pm

      Oh bummer! I’ve never had ice cream that I’d call “earthy”…

  7. #
    7
    TF620 — August 9, 2013 at 6:00 pm

    Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?

    • beantownbaker — August 10th, 2013 @ 9:36 am

      Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.

Leave a Comment