Step 1

In a small saucepan, combine sugar and water and bring to a simmer over low heat, stirring until sugar is dissolved.

Step 2

Add the balsamic vinegar and cook for another 2 minutes.

Step 3

Add the cherries and let them simmer just until they are slightly soft, about 10 minutes.

Step 4

Transfer the compote to a sterilized glass jar and let it cool to room temperature.  The compote will keep in the fridge for about 7 days.

Step 5

In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.

Step 6

In a heavy non-reactive saucepan, combine cream, milk, salt and ¼ cup sugar.

Step 7

Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer).  Reduce the heat to low.

Step 8

Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

Step 9

Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 12-15 minutes.

Step 10

Strain the base through a fine-mesh strainer into a clean container.

Step 11

Add goat cheese and whisk until smooth.

Step 12

Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.

Step 13

Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions until you get soft serve consistency. Fold in cherry compote.

Step 14

Spin for another 5 minutes until creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Step 15

When ready to serve, scoop ice cream into bowls. Top with extra compote.