Foodie Friday: Goat Cheese Ice Cream w/ Balatons!!

Yes, the goat cheese is for real and it is fabulous. It tastes like cheese cake ice cream and worth effort!
Andy

• 2 cups 2% milk
• 1 tablespoon plus 1 teaspoon cornstarch
• about 6 ounces fresh goat cheese (chèvre)
• 1/4 teaspoon French Grey Sea Salt
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 2/3 cup finely chopped dried balaton cherries

Thoroughly mix about 2 tablespoons of the milk with the cornstarch in a small bowl. Mix with a softened silicon/rubber spatula the goat cheese and salt in a medium bowl until smooth. 

Combine the remaining milk, the cream, and sugar in a large (4-quart) saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes--careful not to let it boil over. Remove from the heat and whisk in the cornstarch mix. Bring the mixture back to a boil over medium-high heat and cook, whisking, until slightly thickened; about 1 minute then remove from the heat.

Slowly whisk the hot milk mixture into the cream cheese mixture until smooth. Cover the bowl and let stand in the refrigerator for at least 12 hours.

Pour the chilled base into the frozen canister (we use a Donvier ice cream maker) and spin until thick and creamy adding a couple of spoonful's of the chopped cherries with each turn. Eat when thick and freeze any leftover sealed with an airtight lid. If you are like us, this won’t last long!

NOTES: Yes, we use Shetler's for all milk! We have not found a local provider of goat cheese yet, but will keep trying. Cream Cheese is made with cow's milk and the goat milk equivalent is chèvre or goat cheese. Balaton cherries are not as sweet as regular dried cherries, but much stronger on flavor. Fortunately, we live in the cherry capital and can get local dried balatons.

Lastly, a big thanks to Jeni's Ice Cream for the inspiration!
http://www.jenis.com/goat-cheese-with-red-cherries-pint/

Andy