I tried goats cheese icecream for the first time this week and I loved it. As we were visiting a region famous for it's goat cheese it would be rude not to try this local delicacy.It was served with fresh stawberries and it was divine.It did not have that sweetness that normal icecream has and it complemented the strawberries perfectly.I was very happy that both of us had chosen the same dessert as this was one of those desserts that was simply too good to share.My plan is to have a go at making some for us this weekend and I like the look of this recipe from Hummingbird Thyme as it is a non churn recipe and I no longer have an icecream maker as I gave ours away.
Goats Cheese and Cherry Icecream (no churn)
IngredientsFor the cherry swirl:1 lb. (3 cups, 454g)Cherries, pitted1/3 cup (65g) Granulated Sugar2 Tbsp Cornstarch or Cornflour2 tsp (10ml) Lemon Juice1/2 tsp Almond ExtractBig pinch Kosher salt or fine sea saltFor the ice cream base:8 oz. (227g) Soft, fresh Goat Cheese (or Chevre), room temp preferred1?14oz. (397g) can Sweetened Condensed Milk1 tsp Vanilla Extract1/2 tsp Almond Extract1/2 tsp Kosher Salt or 1/4 tsp Fine Sea Salt16 oz. (1 pint, 473ml) Heavy Whipping Cream, chilledMake the Separate parts:Cherry Swirl. Cut pitted cherries in halves, or quarter if they are large. Place cherries in a small (2qt/2l) saucepan. Add the sugar, cornstarch, almond extract, lemon juice and salt. I use a potato masher here to mash the cherries a bit more ? not necessary...