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Cherry Goat Cheese Ice Cream



prep time:

30 mins

cook time:

4 hours 20 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 ice cream, freeze bowl of ice cream maker.
  2. Place pitted cherries, 1/4 cup honey, and vanilla bean paste into medium saucepan; 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 liquid evaporates and fruit is tender but not falling apart. (You'll have just about 1 1/4 cup fruit when it's done.)
  5. Remove cherries from heat; transfer to bowl. Refrigerate to chill.
  6. Place buttermilk, heavy cream, 1/4 cup honey and lemon zest in large stockpot 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 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.