Jul 23, 2012
I bit the bullet and purchased an ice cream maker last week after coveting one for at least a year. I had some memorable gelato at Amorino in France as well as a taste of famous Berthillon glace, and while regrettably I can't have them here, I can at least try to recreate the flavors at home. No matter that, where I live, there's really no such thing as hot weather. Most days of the traditional summer months are characterized by blankets of fog and temps in the 50s and low 60s. But it's summer and may as well eat a little (or a lot) of ice cream.
I christened my new ice cream maker with Jeni's Goat Cheese Ice Cream with Roasted Cherries. I wanted something a little unconventional but not terribly far out there. Besides, the window to use cherries is so small...
Jeni's technique for creating the smoothest, creamiest ice cream appealed to my inner science geek, not to mention this particular recipe satisfied the cheesecake lover in me. Yes, this ice cream tastes like cheesecake, thanks in part to the small amount of cream cheese in the recipe, as well as the addition of tangy goat cheese. The roasted cherries and sauce are layered in the ice cream, creating random swirls and ribbons of crimson in white. Don't forget to reserve a little of the compote to serve as a topping.
I don't own Jeni's book yet but am convinced that it's one to place on my bookshelf.