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Goat Cheese Marionberry Habanero Ice Cream

Ingredients
  

  • Marionberry-Habanero Jam
  • One 11-ounce jar seedless marionberry jam or seedless blackberry or black raspberry
  • 1 fresh habanero chile coarsely chopped (seeds removed for less heat)
  • Ice Cream Base Yields about 3 cups
  • ½ cup granulated sugar
  • 2 tablespoons dry milk powder
  • ¼ teaspoon xanthan gum
  • 2 tablespoons light corn syrup
  • 1⅓ cups whole milk
  • 1⅓ cups heavy cream
  • Goat Cheese Marionberry Habanero Ice Cream Yields about 2½ pints
  • 3 cups Ice Cream Base very cold
  • 6 ounces ⅔ cup fresh goat cheese, at room temperature
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly squeezed lemon juice
  • ½ cup Marionberry Habanero Jam

Instructions
 

  • ►MARIONBERRY-HABANERO JAM: Combine ¼ cup of the jam and the habanero in a small saucepan. Cook over medium-low heat, stirring the mixture occasionally, until the jam liquefies and just begins to simmer, about 5 minutes.
  • ►Strain the mixture through a fine-mesh strainer into a bowl, then add the remaining jam and stir well to combine. Refrigerate until fully chilled. Stored in a glass jar with a tightfitting lid, the jam will keep in the fridge for up to 6 months.
  • ►ICE CREAM BASE: Combine sugar, dry milk powder, and xanthan gum in a small bowl and stir well. Pour corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set pot over medium heat and cook, stirring often and adjusting heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from heat.
  • ►Add cream and whisk until fully combined. Transfer mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir base if it separates during resting time. Base can be further stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
  • ►GOAT CHEESE MARIONBERRY HABANERO ICE CREAM: Combine ice cream base, goat cheese, and salt in a bowl and use a stick blender to completely incorporate the cheese. If you’re using a frozen-bowl type of machine, cover and chill in the fridge until cold. Stir in the lemon juice, then immediately pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.
  • ►Stir the jam with a fork to loosen it. Alternate spooning layers of the mixture and generous dollops of jam in freezer-friendly containers.
  • ►Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. Ice cream will keep for up to 3 months.

Notes

Adapted from Reprinted with permission from the Salt & Straw Ice Cream Cookbook