So I decided to mix things up. Instead of my traditional coconut milk-based ice creams, I went rogue. Hello egg yolks! Don't worry (?), I didn't use cream. I restrained myself. Ha.
The almost too-sweet cherries were a nice complement to the tang of the goat cheese ice cream I am now in love with. If you're not as much of a fan of goat cheese as I am, try using 4oz, or perhaps substitute cream cheese instead.
Goat Cheese Ice Cream
adapted from Kitchen Confit & Ezra Pound Cake
Confession: I must have heated my custard too much, as it curdled. I continued, didn't bother straining the mixture and simply threw it in the blender before chilling and churning. I'm not sure how this affected the final texture, as I haven't done it properly yet, but worked well enough for me!
For the cherries:
2c pitted fresh cherries (or frozen, unthawed)
1/2c sugar (I'd use even less next time)
For the ice cream:
1 1/2c milk (I used Lactaid Fat Free Smooth & Creamy... I had a coupon and it was on sale!)
2/3c evaporated cane juice (or granulated sugar)
8oz goat cheese, RT
6 lg egg yolks
To prepare the cherries, preheat the oven to 400deg. Toss cherries, sugar and cornstarch in a 9"sq baking dish (or anything that's large enough to hold the cherries). Bake for 30-45 min, stirring occasionally, until the juice is thick and bubbly. Cool to RT, then store in the fridge until making the ice cream. Can be done a few days ahead.
For the ice cream, warm the milk and sugar in a medium saucepan so the sugar dissolves.
Meanwhile, crumble goat cheese into a large bowl and set a mesh strainer on top.
In a separate bowl, whisk together egg yolks. Temper the egg yolks by pouring warm milk/sugar into the egg yolks, a little at a time, whisking constantly. Once the milk has been added, pour the entire mixture back into the saucepan.
Stir the milk/egg yolk mixture with a spatula continuously over medium-low heat until the mixture thickens. You'll be able to coat the spatula with the custard and draw a line that stays once it's thick enough. Pour custard through the strainer and stir into the goat cheese until it's melted (or just use your blender like I did!). Cool to RT (use an ice bath if you need it to happen more quickly), then refrigerate until thoroughly chilled, a few hours or overnight is best.
Churn ice cream according to manufacturer's directions. Once churned, pour a layer of cherries into whatever container you use for ice cream. Top with a layer of goat cheese ice cream, and continue alternating layers until the container is full or you're out of the ice cream and cherries. Don't mix, as the ice cream will turn pink! Cover with a layer of saran wrap or parchment paper and freeze until firm (a few hours).
If you really want to take it up a notch, serve a scoop with a pickled cherry brownie ;)
Pickled Cherry Brownies
adapted from Janetha's go-to brownie recipe
3 squares of Bakers unsweetened chocolate
1/2c butter (1 stick)
1 1/2c evaporated cane juice
1t vanilla extract
3/4c white whole wheat flour
1c pickled cherries, halved
Follow the instructions here (you can use the stove instead of the microwave), using a 9"sq pan and baking for 30-40min. Mine were done perfectly at 35 min, a toothpick came clean but they were still fudgy when cooled!