Saturday, November 22, 2014

Cranberry Goat Cheese Ice Cream

I love goat cheese and I love ice cream.
I also love cranberries and had a ton leftover from buying a giant box from the Chatsworth Cranberry Festival.
I found this recipe on Pinterest and knew it would be perfect to try in my KitchenAid Ice Cream Maker attachment.

yield: 1 quart

1 ½ C half and half
8oz goat cheese
¾ C sugar, divided
¾ tsp salt, divided
1 ½ C cranberries
⅓ C orange juice
½ tsp triple sec

  1. In a blender or food processor, combine half and half, goat cheese, ½ C sugar, and ½ tsp salt.
  2. Puree until very smooth, transfer to a container and refrigerate until very cold.
  3. Clean out blender/food processor.
  4. Combine cranberries, remaining sugar, remaining salt, and orange juice in a saucepan.
  5. Bring to a boil and let simmer, stirring occassionally, until berries pop and soften to jam-like consistency.
  6. Transfer cranberry mixture to blender/food processor, blend until smooth.
  7. Stir in triple sec and chill for several hours in the fridge until very cold.
  8. Churn goat cheese ice cream according to manufacturer's instructions.
  9. Transfer to a large chilled bowl (I used a pyrex) and very quickly fold in cranberry syrup with a large rubber spatula.
  10. Quickly transfer to a container to freeze for at least 4 hours before serving.
  11. Enjoy!

No comments:

Post a Comment