MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Goat Cheese Ice Cream With Roasted Red Cherries
 Categories: Icecream, Cheese, Fruits
      Yield: 1 Batch
 
      2 c  Whole milk
      1 tb Corn starch; +1 ts
      4 oz Fresh goat cheese
      3 tb Cream cheese; softened
    1/4 ts Fine sea salt
  1 1/4 c  Heavy cream
    2/3 c  Sugar
    1/4 c  Light corn syrup

MMMMM----------------------ROASTED CHERRIES---------------------------
      2 c  Red or black cherries;
           - pitted
    2/3 c  Sugar
      2 ts Corn starch
 
  Preheat the oven to 400°F/205°C.
  
  Roasted Cherries:

  Combine the cherries, sugar, and corn starch in a 9" 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.
  
  Yield: 1-1/4 Cups
  
  Icecream:

  Mix about 2 tb milk with the corn starch 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 qt saucepan, bring to a rolling boil over medium-high heat, and
  boil for 4 minutes. Remove from the heat, and gradually whisk in
  the corn starch 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 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 the frozen canister and spin until
  thick and creamy. Pack the ice cream into a storage container,
  alternating it with layers of the cherries and ending with a
  spoonful of 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.
  
  Recipe by Jeni Britton Bauer; Jeni's Splendid Ice Creams at Home
  
  Recipe FROM: Epicurious, Jun 2011
  
  Formatted by: Dave Drum, Jul 12, 2011
  
  Uncle Dirty Dave's Archives
 
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