Cranberry Goat Cheese Ice Cream

Serving 2 people

120 min


  • cranberries 12 ounces (1 bag) cranberries
  • half and half 1 1/2 cups half and half
  • juice of orange Juice of 1 orange
  • kosher salt 3/4 teaspoon kosher salt, divided
  • lemon zest 1/2 teaspoon lemon zest
  • orange zest Zest of 1 orange
  • pear liqueur 1/2 teaspoon maraschino liqueur (or other fruity liquor)
  • sugar 3/4 cup sugar, divided
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How to make it

  1. 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.
  2. 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.
  3. 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.
  4. Churn goat cheese ice cream according to manufacturer's instructions.
  5. 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.