Cranberry Goat Cheese Ice Cream Recipe

Name: Cranberry Goat Cheese Ice Cream Recipe
Prep time: 5 min
Cook time: 5 min
Yield: 1 quart
Ingredients: 1 1/2 cups half and half; 8 ounces fresh chevre; 3/4 cup sugar, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon lemon zest; 12 ounces (1 bag) cranberries; Juice of one orange; Zest of one orange; 1/2 teaspoon maraschino liqueur (or other fruity liquor)

It's still the time of the cranberry around these parts, and while scones, pound cake, and sorbet are all fine uses for fresh berries, I wanted to take them into full-on ice cream territory. But cranberries are a lot more assertive than your average dairy cow; they need something to stand up to their punch.

Cranberries and goats seem like kindred spirits to me. Part ornery and part adorable, they present cooks unique charms and challenges to coax the most out of them. Chevre, though mild and lemony, shares goat's barnyardy flavors, and as I've seen before, makes great ice cream. Goat cheese ice cream requires no time on a stovetop or fussing with eggs. It's light and tangy, with a savory finish. Even if your pre-holiday kitchen is overwhelmed with chores and projects, you can churn up a batch in no time flat.

The cranberry syrup side of the ice cream is as adaptable as it is easy to make. I flavored it with orange and maraschino liqueur, but ginger and pomegranate molasses would do just as well. Stay away from cinnamon, star anise, and the like for this recipe, though; sweet baking spices jive wrong with goaty flavors.

Most of my fall and winter ice creams are served on warm pie, cake, or cobbler, but this is bold enough for a scoop to stand alone. Goats and cranberries need no help. They don't want it, anyway.

Cranberry Goat Cheese Ice Cream Recipe

Prep 5 mins

Cook 5 mins

Active 45 mins

Churning/Freezing Time 7 hrs 30 mins

Total 7 hrs 40 mins

Makes 1 quart

Keep Screen Awake

1 1/2 cups half and half
8 ounces fresh chevre
3/4 cup sugar, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon lemon zest
12 ounces (1 bag) cranberries
Juice of 1 orange
Zest of 1 orange
1/2 teaspoon maraschino liqueur (or other fruity liquor)

In a blender, combine half and half, chevre, 1/2 cup sugar, 1/2 teaspoon salt, and lemon zest. Purée until very smooth, then transfer to a container and chill in refrigerator until very cold. Clean out blender.
Combine cranberries, 1/4 cup sugar, 1/4 teaspoon salt, and orange juice in a saucepan. Bring to a boil and cook at a moderate simmer until berries pop and soften to a jam-like consistency.
Transfer mixture to blender. If blender lid comes with a plug for center feed tube, remove the plug and cover with several folds of paper towel (this will allow you to blend hot liquids without creating a blender explosion). Blend until smooth, then pour through a fine-mesh strainer into a container, preferably with a spout. Do not push cranberry mixture through strainer (fibers will get pushed through), but shake it back and forth. Stir in orange zest and maraschino, then chill for several hours until very cold.
Churn goat cheese ice cream according to manufacturer's instructions. Transfer to a large chilled bowl and very quickly fold in cranberry syrup with a large rubber spatula. Quickly transfer to a container to freeze for two to three hours before serving.

Special equipment

ice cream maker, blender

Nutrition Facts (per serving)
2006	Calories
87g	Fat
261g	Carbs
58g	Protein

Nutrition Facts
Amount per serving
Calories	2006
% Daily Value*
Total Fat 87g	111%
Saturated Fat 59g	294%
Cholesterol 231mg	77%
Sodium 2220mg	97%
Total Carbohydrate 261g	95%
Dietary Fiber 17g	60%
Total Sugars 218g
Protein 58g
Vitamin C 257mg	1,283%
Calcium 800mg	62%
Iron 6mg	36%
Potassium 1689mg	36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.