Roasted Fig Ice Cream recipe with goat cheese | White On Rice (2024)

Yield: 12 servings

The goat cheese ice cream isn’t overly tangy, think more cheesecake tang. And it is super smooth. The roasted fig compote streaked through the ice cream is a perfect creamy pairing.

Makes about 1 quart

Goat Cheese Ice Cream

• 8 ounces (225 g) fresh goat cheese
• 1 1/2 cups (360 ml) heavy cream
• 1 1/2 cups (360 ml) milk
• 2/3 cup (135 g) sugar
• 10 egg yolks
• pinch kosher salt or sea salt
• 2 Tablespoons (30 ml) bourbon (optional – but it does make the ice cream a bit softer and tastier) – you can also use vanilla extract

Roasted Fig Puree

• 1/2 pound (225 g) ripe figs
• 2 Tablespoons (30 ml) balsamic vinegar , divided
• 1 Tablespoon (15 g) brown sugar , or to taste (depends on how ripe & sweet your figs are)

Make Custard

• Crumble the goat cheese into a large bowl. Set aside.

• Heat the cream, milk, and sugar in a saucepan over medium heat until it reaches a bare simmer.

• While the cream heats, in a medium bowl, whisk together the egg yolks. After the cream is heated, gradually whisk some of the cream into the egg yolks.

• Pour the mixture back into the saucepan and return to cooking over medium heat. Stirring constantly and scraping the bottom as you stir, heat the custard until it thickens enough to coat the back of a spatula, about 5 minutes. Stir in the salt and optional bourbon to taste and remove from the heat.

• Using a fine mesh strainer, strain the custard over the bowl of crumbled goat cheese. Gently whisk the goat cheese into the custard until it is smooth. Cool the custard for 15 minutes over an ice bath, stirring frequently. Place everything in the fridge to finish chilling completely, at least 3 hours.

While the custard cools, make the roasted fig puree (this can also be done ahead of time)

• Preheat the oven to 400°F/205°C.

  See Also

  Homemade Ricotta Cheese Recipe | The Prairie Homestead

• Slice the tough stems off of the figs then slice the figs into quarters. Place the figs in a baking dish and toss with one Tablespoon of balsamic vinegar and brown sugar. Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.

• When cool enough to handle, puree the figs in a food processor or blender with the remaining balsamic vinegar (feel free to add more balsamic to taste). Put puree in a bowl and place in fridge to cool until ready to mix into ice cream.

Churning

• Begin freezing a container to put finished ice cream in.

• Churn ice cream custard in your ice cream machine according to manufacturer's instructions.

• Scoop about half of ice cream into prepared frozen container. Spoon a couple heavy lines of fig puree over the ice cream. Layer in the second half of the ice cream. Spoon another couple heavy lines of fig puree over the ice cream. Cut through the lines of fig puree with a spatula or spoon to spread the streaks of fig puree through the churned ice cream.

• Server or freeze until ready to serve.

Course: Dessert

Cuisine: American

Calories: 288