“This is one of my favorite flavors we’ve ever made! In our kitchen, It all starts with Portland Creamery’s “Sweet Fire” goat cheese, which literally comes to us three days after being milked. This smooth, creamy chevre is churned into a tart, creamy goat cheese ice cream and ribboned with a thick, blazing, sosweet marionberry jam that has been infused with fiery habaneros. You may, on occasion, get potently thwacked by a lick of habanero, but it makes the next lick so much sweeter for the drama of it all.” -Tyler Malek from Salt & Straw
Goat Cheese Ice Cream Base
11⁄2 cups Heavy Cream
11⁄2 cups Whole Milk
2/3 cup Cane Sugar
1/4 cup Corn Syrup or Tapioca Syrup
1/2 tsp Xanthan Gum
1/2 tsp Salt
1 cup Goat Cheese
1Tbsp Lemon Juice
1. Mix together the sugar and salt with the xanthan gum.
2. Pour the cold milk into a pot and thoroughly whisk in the sugar/xanthan mixture.
3. Add the corn syrup.
4. Heat the milk stirring constantly until it thickens to a nappe (you can use a spoon to test this by dipping
in the spoon and wiping your finger down the back of the spoon. If the cream holds onto the spoon and
your finger mark is distinct, you have reached the perfect texture.)
5. Remove from heat.
6. Add the cold chevre and whisk until completely mixed.
7. Add the cold cream.
8. Cool the ice cream base for at least 24 hours.
Marionberry Habanero Jam
2 cups Marionberries
3 Tbsp Pectin
1 Tbsp Lemon Juice
1 ea Habanero Pepper
1 cup Cane Sugar
1. Lightly chop the habanero and mix with the berries, lemon juice, and pectin in a pot.
2. Smash the berries a bit to release some juices and then heat on medium high until the mix begins to boil.
3. After the mix comes to a boil, add the sugar.
4. Bring the berries back to a boil and let simmer for about 1 minute.
5. Remove the berry mix from heat and blend with a hand blender or mash up thoroughly with a whisk.
6. While still hot, strain the jam through a mesh strainer.
7. Cool the jam overnight and save to put into your ice cream!
Churning the Ice Cream
1 batch Goat Cheese Ice Cream base
11⁄2 cups Marionberry Habanero Jam
1. Churn the ice cream base in an ice cream maker.
2. Once the ice cream has frozen to a soft serve consistency in the machine, turn the machine off.
3. While the ice cream is still soft, layer the ice cream into a freezable container with a glob of jam in
between each layer of ice cream.
4. Store the ice cream in the coldest part of your freezer for 12 hours to harden.