Roasted Fig and Goat Cheese Ice Cream

By Dustin

Ingredients

• Goat Cheese Ice Cream
• 8 oz (225g) fresh goat cheese
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 2/3 cup sugar
• 10 egg yolks
• pinch of kosher or sea salt
• 2 Tablespoons bourbon (optional - but it does make the ice cream a bit softer and tastier)
• Roasted Fig Puree
• 1/2 pound (225g) ripe figs
• 2 Tablespoons (30ml) balsamic vinegar, divided
• 1 Tablespoon (15g) brown sugar

Details

Servings 1
Adapted from whiteonricecouple.com

Preparation

Step 1

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 pour the cream into the egg yolks, whisking constantly.

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 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 compote.

Preheat the oven to 400°F.

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.

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.