Cherry Goat Cheese Ice Cream 8 servings 30 min prep time 04 hrs 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Creamy fresh goat cheese is blended into buttermilk and cream, sweetened with honey, and touched with vanilla bean in this cherry goat cheese ice cream. The result delivers honey-simmered cherries throughout, piqued by the lightness of lemon zest. Ingredients1 pound cherries, pitted 1/4 cup honey 1 teaspoon vanilla bean paste or pure vanilla extract 2 1/2 cups buttermilk 1 cup heavy cream 1/4 cup honey 2 teaspoons freshly grated lemon zest 4 ounces classic Vermont Creamery Goat Cheese 2 egg yolks Get Ingredients Directions STEP 1 The night before you plan to make the ice cream, freeze the bowl of your ice cream maker. STEP 2 Place pitted cherries, 1/4 cup honey, and vanilla bean paste into medium sauce pan; bring to a simmer over medium heat. Reduce heat; continue to simmer as fruit begins to release its juice. STEP 3 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.) STEP 4 Remove cherries from heat; transfer to a bowl. Refrigerate to chill. STEP 5 Place buttermilk, heavy cream, 1/4 cup honey, and lemon zest in large stock pot over low heat. Whisk in goat cheese until smooth. Remove from heat. Let cool 10 minutes. STEP 6 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. Remove from heat. STEP 7 Transfer custard to bowl; stir in 1/2 cup crushed cherry mixture. Cover, refrigerate until chilled. STEP 8 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. Related Recipes Apple Slab Pie Cranberry Poached Pears with Mascarpone Mini Mascarpone Crème Brulee Blood Orange Tart Brown Butter Ice Cream French “Tarte aux fraises”