Peach and Goat Cheese Ice Cream

Yield: About 5 cups

  • 2 cups peaches, diced
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 1/2 cups whole milk
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1/2 cup goat cheese (fresh chevre style)
  • 1 1/2 ounces cream cheese, softened
  • 1/4 teaspoon Kosher salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
Combine diced peaches, 1/2 cup sugar, and the lemon juice. Let macerate for 2 hours at room temperature. Drain peaches, reserving both the juice and the peaches separately. Chill while you prepare the remainder of the recipe.

Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a slurry. Set aside.

Combine the goat cheese, cream cheese, and salt. Mix well.

Combine the remainder of the milk with the heavy cream, 2/3 cup sugar, and the light corn syrup. Bring to a boil over medium high heat. Remove from heat to gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil. Boil for 1 minute.

Whisk hot cream mixture into the cheese mixture. Chill thoroughly, at least 2 hours.

Add the reserved chilled peach juice to the chilled cream base, then pour into ice cream maker and freeze according to manufacturer's instructions. Add the reserved diced peaches during the last 5 minutes of processing, just to mix in.

Immediately after freezing, the ice cream will have a soft creamy texture, but don't let that stop you from digging in. If firmer ice cream is desired, transfer to an airtight container and place in freezer at least two hours.

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Kathryn Bundy | Revised 19-August 2013 | Adapted from Jeni's Splendid Ice Creams and Cuisinart