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Cherry Goat Cheese Ice Cream



prep time:

30 mins

Total time:

4 hours 50 mins




  • 1 pound cherries, pitted

  • ¼ cup honey

  • 1 teaspoon vanilla bean paste or pure vanilla extract

  • 2 ½ cups buttermilk

  • 1 cup heavy cream

  • ¼ cup honey

  • 2 teaspoons lemon zest

  • Vermont Creamery Classic Goat Cheese

    4 ounces

  • 2 egg yolks


  1. The night before you plan to make the ice cream, freeze the bowl of your ice cream maker
  2. Place pitted cherries, 1/4 cup honey, and vanilla bean paste into medium sauce pan; bring to a simmer over medium heat.
  3. Reduce heat, continue to simmer as fruit begins to release its juice
  4. Use potato masher or fork to mash cherries so they are slightly broken down. Simmer 10-15 minutes more or until some of the liquid evaporates and fruit is tender but not falling apart. (You'll have just about 1 1/4 cup of fruit when it's done.)
  5. Remove cherries from heat; transfer to a bowl. Refrigerate to chill
  6. Place buttermilk, heavy cream, 1/4 cup honey, and lemon zest in large stock pot over low heat. Whisk in goat cheese until smooth
  7. Remove from heat, LEt cool 10 minutes
  8. Whisk egg yolks and 1/2 cup ice cream mixture in small bowl, then gradually whisk egg yolk mixture back into pan. Return to stove; cook over low heat, stirring continuously, 20-25 minutes or until custard reaches 170ºF or it thickens slightly and coats back of spoon.
  9. Remove from heat. Transfer custard to bowl; stir in 1/2 cup crushed cherry mixture. Cover, refrigerate until chilled
  10. Once custard is fully chilled, freeze in ice cream maker according to the manufacturer's instructions. Transfer ice cream to freezer-safe container.  Swirl in remaining cherry mixture with spoon. Cover; freeze at least 4-6 hours before eating.