Hello, summer. You’re hella hot, and so I’m here with another dessert. A raspberry swirled goat cheese ice cream. I promise you won’t be mad about it.
We’ve come to the point in summer, midway as it tends to do, when I tired of all things regular food and head for the freezer. I’ve got three flavors in mine currently, and one includes this one. It’s one that’s been in the back of my mind for quite some time to try, but the time wasn’t right, the fruit wasn’t right and now here we are when the stars on both things aligned.
I’ve been preaching for years my love of Jeni’s, and its her base that is my go-to. However…I’ve cheated on her with my newest cookbook and I am having an internal struggle about which is better. For this, it turns out I sort of accidentally merged the two recipes together, which happens sometimes when I read too many recipes without focus and the result, I’m telling you, did not suffer in the least.
The base is the standard milk-cream concoction with a touch of corn syrup and xantham gum for science reasons I won’t go into here and goat cheese as the star of the show. The swirl though- that’s that super awesome kick ass raspberry-chile-ginger jam I made last week. I almost felt a little guilty using it for ice cream, but then realized it was simple enough to through together that I could have another batch of jam in a snap.
The result- well, my preference for chocolate or brittle ice cream might have to share the stage with this raspberry swirled goat cheese ice cream because this was everything I wanted it to be and more. My two ice cream guests agreed wholeheartedly, and who am I to argue with guests?
In general news, I’m heading out east on Friday for a New England road trip and promise to come back with some culinary inspiration. It will without a doubt include seafood. I’m not lying, it might include ice cream, but I promise to share my adventures, as I try to do, if not to amuse you then to cement them on paper for those times when my memory will surely fade.
In any case, enjoy!
Raspberry Swirled Goat Cheese Ice Cream
This raspberry swirled goat cheese ice cream mixes together a cream goat cheese frozen base and a swirl of homemade raspberry jam for the best summer treat!
Ingredients
- 1 1/3 cup whole milk
- 1 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 2 TB light corn syrup
- 2 TB dry milk powder
- 1/4 tsp xantham gum
- 4 ounces goat cheese
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2-3/4 cup raspberry jam
Directions
- Step 1 Combine the sugar, dry milk, and xanthan gum in a small bowl. Mix well and set aside.
- Step 2 Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook until the sugar has fully dissolved, about 3 minutes. Do not let it simmer. Remove the pot from the heat.
- Step 3 Add the heavy cream, salt, vanilla and goat cheese and whisk until fully combined. Cover with a secure lid and refrigerate until well chilled, at least 6 hours, though overnight is preferable.
- Step 4 Once the mixture has cooled, churn in accordance with manufacturers instructions. To a freezer safe storage container, add 1/4 of the ice cream mixture. Top with about 1/4 of the jam mixture. Swirl it around. Repeat the layers until all of the mix/jam is used up. Chill until solid. Enjoy!
