Goat cheese ice cream with roasted red cherries from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 68) by Jeni Britton Bauer

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Notes about this recipe

  • Foodo on June 18, 2024

    Goat cheese made the texture gross.

  • EmilyR on May 08, 2019

    I've made this several times and it's just OK. This time I attempted to add a black olive brittle akin to what they serve at Salt and Straw, but sadly didn't include in their new cookbook. To me it's a touch too sweet and perhaps I could have used a stronger goat cheese (this was the first time I've made it since living in the US, so different ingredients). I'd probably try another goat cheese and recipe the next time I want a goat cheese ice cream.

  • TrishaCP on July 30, 2016

    I thought the flavor was great, but I was disappointed with the texture. It was not as creamy as the other Jeni recipes that I have used. Not sure if this is due to the goat cheese (I was careful to let it come to room temperature before whisking) or if it was somehow negatively impacted by the mixture sitting in my fridge for a day before I could freeze it.

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Reviews about this recipe

  • Cupcake Muffin

    This is possibly the most insane ice cream I have ever eaten (as in the most insanely good ice cream). It tastes a little like cherry cheesecake, except a million times better.

    Full review
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