Goat Cheese and Cherry Ice Cream

Hands down the best ice cream out of Jeni's book yet!  I used my homemade goat cheese (minus the herbs) but I am sure it is just as tasty with the store-bought stuff.  Her recipe calls for roasted fresh cherries however they are not in season so I used some jarred dark morello cherries that I had in the cupboard.  Below is a slightly modified version of this recipe which is my take. It recipe makes about a quart of ice cream.


Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup fresh goat cheese
1 1/2 ounces cream cheese, softened
1/4 tsp salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Any type of sweet cherries, sliced


Instructions:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.   Whisk the goat cheese, cream cheese and salt in a medium bowl until smooth.  


Combine the remaining milk, cream, sugar and corn syrup in a saucepan and bring to a rolling boil over medium-high heat for about 4 minutes.  Remove from the heat and whisk in the cornstarch slurry.  Bring the mix back to a boil over medium-high heat and cook stirring with a spatula until slightly thickened (about 1 minute).  Remove from the heat.  Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  


Chill the mixture until completely cold (at least 3 hours).  After you have churned the ice cream to a smooth creamy consistency, add the cherries in the mix.  After the mixture is complete, pour into a container and freeze.