Farmhouse Goat Cheddar Ice Cream and Cherry Vanilla Sundae with Spiced Walnuts

  • serves 0
Lynn Crawford
Lynn Crawford Pitchin' In


19 Ratings
Directions for: Farmhouse Goat Cheddar Ice Cream and Cherry Vanilla Sundae with Spiced Walnuts


Goat Cheese Ice Cream

1 cup goat's milk

½ cup heavy cream

8 oz goats milk cheddar cheese, grated

¾ cup sugar

⅒ tsp salt

Cherry Vanilla Sauce

2 cup fresh cherries pitted and halved

½ cup orange juice

¼ cup sugar

1 cinnamon stick

1 vanilla bean, split lengthwise

1 Tbsp cornstarch

Spiced Walnuts

1 large egg white

1 tsp water

3 cup walnut pieces

¼ cup brown sugar

½ tsp cinnamon

½ tsp nutmeg

¼ tsp all spice

¼ Tbsp cloves

¼ tsp cayenne pepper

Thyme Whipped Cream

1 cup heavy cream, chilled

2 tsp vanilla extract

2 Tbsp sugar

1 tsp thyme leaves, chopped



Goat Cheese Ice Cream

1. In a small heavy bottom sauce pot, bring the goat’s milk and cream to a boil. Remove from heat and whisk in the cheese, sugar and salt. Blend cream, cheese, goat’s milk, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

Cherry Vanilla Sauce

1. Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.

Spiced Walnuts

1. Preheat oven to 250°F.

2. Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Thyme Whipped Cream

1. Beat cream, vanilla, and sugar in medium bowl until peaks form. Stir in thyme leaves and refrigate.


1. To serve scoop ice cream into sundae bowls, top with cherry vanilla sauce, thyme whipped cream and chopped spiced walnuts.

See more: Eggs/Dairy, Cheese, Nuts, Fruit, Dessert, Summer, Spring, North American

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