Goat Cheese Ice Cream with Roasted Peaches and Cherries

In a large bowl, beat the softened goat cheese until it’s smooth. Gradually add the sweetened condensed milk while beating the mixture until it’s well combined.
In a separate bowl, beat the heavy cream until stiff peaks form. This is easier if the cream is very cold.
Gradually fold the whipped cream into the goat cheese mixture, being careful not to deflate the cream. The aim is to create a light, fluffy mixture.
Pour the mixture into a lidded container and freeze for at least 6 hours or until firm. You can also churn in an ice cream maker first, but it’s optional.
Preheat your oven to 400°F (200°C). Place the peach and cherry halves on a baking sheet, cut side up. Brush each half with the melted butter, then sprinkle with brown sugar and cinnamon.
Roast the fruit in the preheated oven for about 15-20 minutes or until they’re tender and the sugar is caramelized.