Goat Cheese Ice Cream with Fig Swirl

goat cheese with fig swirl

I just made this… believe me when I say this stuff is AWESOME! The ice cream is like a light cheesecake, and the figs are rich and sweet and full of the wonderful figginess that signals the shift from late summer to fall.

  • Goat Cheese Ice Cream (adapted from a recipe by Jeni’s)
  • 2 cups whole milk
  • 1/2 cup (about 4 ounces) goat cheese, at room temperature
  • 1 1/2 ounces (3 tablespoons) cream cheese, at room temperature
  • 1/4 teaspoon fleur de sel
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • 10 egg yolks
  • Fig Swirl (inspired by Willow)
  • 1 lb. fresh ripe Mission figs, washed and stemmed and cut in half
  • 1 T Cointreau 
  • 3 T honey
  • 1/4 cup sugar

Mix all the ingredients for the Fig Swirl together in a heavy bottomed saucepan, heat and simmer for about 20 minutes, or until the mixture begins to thicken. Have fun squooshing the fig bits! When it’s all nice and hot and bubbly, whizz your immersion blender to make it all smooth and pretty. Refrigerate for at least a few hours.

Put the room-temperature goat cheese, cream cheese and salt into a bowl and mash together; set aside. Pour the milk, cream, sugar and corn syrup into a heavy bottomed pan and heat until just beginning to simmer. Whisk yolks together, then dribble in a few ladlefuls of hot milk mixture while whisking yolks to temper them (this prevents you having huge chunks of scrambled egg in your ice cream). Then, again while whisking, add the yolks to the hot milk and heat until mixture coats the back of a wooden spoon so that when you run your finger across it, the trail is clear and doesn’t run. Pour this into the bowl with the goat cheese and whisk until the cheeses melt and disappear. Strain this mixture into a gallon-sized Ziploc bag (I use a large measuring cup to hold it open), then seal and drop into a big bowl filled with ice and water. Let sit for about 30 minutes to cool, then process in your ice cream maker until soft. Layer about half the ice cream into the container you’re going to store it in, and spread at least half the fig swirl over this. Layer the other half of the ice cream over this, and top with the rest of the fig swirl. Cover and freeze for at least four more hours.

Enjoy the end of your summer!

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