Method

1. Preheat oven to 200 degreesCelsius and freeze the cannister for ice cream makers.
2. Combine the cherries, sugar and corn starch in a baking dish, tossing to mix. Place baking tray in oven for 30 to 45 minutes, stirring every 15 minutes, until the juice from the cherries it thickened and bubbly. Let the roasted cherry mixture cool completely and then place in the fridge.
3. To make the ice cream, mix 2 tablespoons of premade Maxigenes goat milk with cornstarch in a small bowl to make a smooth slurry.
4. Whisk the goat cheese, cream cheese and salt in a medium bowl until smooth. In a larger bowl fill with ice and water, to create an ice bath.
5. Combine the remaining goat milk, cream, sugar and syrup in a large saucepan and bring to a rolling boil over medium high heat for 4 minutes. Remove the saucepan from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a rubber spatula, until slightly thickened, approximately 1 minute. Remove from the heat.
6. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Carefully pour the mixture into an extra-large Ziploc bag and submerge the sealed bag in the ice bath. Keep the bag submerge for about 30 minutes, adding more ice if required.
7. Pour the ice cream base into the frozen cannister and spin until thick and creamy.
8. To pack the ice, use a freezer friendly container, alternate the layers with the cherry mixture and ice cream mixture, adding a spoonful of cherries on top. Place parchment paper on the surface and seal. Freeze for approximately 4 hours before serving.