I've received several suggestions, but the one I decided to follow was to ask @jenisicreams for a recipe of her goat cheese ice cream. Jeni was kind enough to sent me a link to Epicurious, which featured her Goat Cheese Ice Cream with Roasted Red Cherries.
I followed the recipe pretty much to a t, but skipped adding roasted red cherries, since I was planning to top my ice cream with the sour cherry compote.
Unlike many of the ice cream recipes I've seen, this one doesn't use any egg yolks. Instead, it uses goat cheese, cream cheese, whole milk, heavy cream, sugar, corn syrup and cornstarch.
Don't worry, the ice cream doesn't scream GOAT CHEESE, but it does have a lovely slight savory taste to it. I am so glad I made this recipe: of course now the ice cream is sitting in my freezer and is taunting me to eat it daily. So far, I've resisted a few times ;)
Here's what you do: gather all of your ingredients. Make sure the cream cheese and goat cheese are at room temperature, but everything else is pretty cold.
Make a slurry with the cornstarch and some of the milk. Set aside.
Whisk together cream cheese and goat cheese with a bit of salt. Set aside.
Heat the milk, cream and sugar. Bring to a boil. THEN add the cornstarch mixture. Guess who messed up on that step and added the cornstarch directly to the cold milk? ME! I was pretty nervous that the ice cream will be a failure, but luckily, things turned out fine at the end. Once the milk mixture thickens, slowly whisk it into the goat cheese mixture till smooth. Transfer to a large Ziploc bag and immerse into an ice bath for about 30 minutes. Then add to your pre-frozen ice cream bucket and churn.
Transfer to a freezer safe container and freeze for about 4 more hours.
Here's what you get! I think it looks gorgeous: so white and creamy and pure. But then of course I had to add some bright red sour cherry compote on top.
And if you are a fan of goat cheese but are a bit worried about it in desserts, try my Raw Beet Salad with Goat Cheese Medallions.