Cherry Goat Cheese Ice Cream

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.