Fig & Goat Cheese Swirl Ice Cream
I’ve said it before and I’ll say it again: I love fresh figs. Rather than just devouring them all as soon as I buy them, I’m trying to experiment with them in a lot more of my cooking this season (stay tuned for more figgy foods!), and if you’re a regular reader, you’ll know that if there is any one thing I have to do with any fruit, its make it into an ice cream. I’ve also been interested in how wonderfully figs pair with a variety of cheeses, so I thought I’d also experiment with another somewhat exotic ice cream flavor that caught my eye. So today, two ice creams for the price of one, swirled together in delicious harmony: Fig & Goat Cheese!
I imagine this flavor might perk up a few (skeptical) eyebrows, but that’s fine by me–more ice cream for me! I was in love with this. Firstly, my love for goat cheese is no secret. Secondly, have you ever tried fresh figs with goat cheese (or any cheese, for that matter? Parmigiano Reggiano? Stilton? You’ve got options)? Its a simple but absolutely wonderful flavor pairing. And thirdly? Oh come on, its ice cream! The goat cheese ice cream on its own is very thick, rich, and has that distinct tang (albeit, a bit milder than straight goat cheese) you only get from goat cheese. The fig ice cream has a delightful color (palish pink to deep purple, depending on the fig variety you use–and speaking of pink colored foods, I’m submitting this to Power of Pink hosted by Beantown Baker), the light crunch of the little seeds, and that vibrant, honeyed, sweetness all we fig-lovers crave. Together, it wasn’t just the usual fig & goat cheese but it was still awesome.
I prepared the two ice cream flavors separately as I didn’t want their distinct flavors to get lost in each other, so I prepared both the fresh fig and the goat cheese ice cream as per David Lebovitz’s The Perfect Scoop, swirling them together when both went into the freezer. Whip up a batch before fig season is over so you can keep enjoying a little bit of fig season from your freezer to hold you over until next year!
- Goat Cheese Ice Cream
- 1.5 cups whole milk
- 2/3 cup sugar
- 8 oz goat cheese
- 6 egg yolks
- Fresh Fig Ice Cream
- ~2 lbs fresh figs
- 1/2 cup water
- 1 lemon
- 3/4 cup sugar
- 1 cup heavy cream
Begin with the figs. Slice off and discard the stems and then cut each fig into eighths. Put the fig pieces in a saucepan with the water and lemon zest. Cover the pan and simmer on medium heat for about 10 minutes, stirring now and then. Once time is up, add the sugar, stirring and cooking for several more minutes until the mixture thickens up to a jam-like texture.
While the figs are still hot, carefully transfer this to your food processor and puree. Let this sit to cool back to room temperature.
Now, on to the goat cheese ice cream. In a saucepan, scald the milk and sugar. While that warms up, beat the egg yolks in the bowl of a stand mixer until they lighten in color. Also, crumble the goat cheese in a bowl and set it aside with a strainer set up on top.
Once the milk is thoroughly warmed, temper the yolks with some of the hot milk and then transfer the yolk mixture into the warm saucepan. Stir and scrape constantly over medium heat until the mixture is thick enough to coat the back of a spoon.
Once the custard is cooked through, pour it through the strainer (to catch any scrambled bits of egg) onto the goat cheese crumbles.
Keep stirring the custard and goat cheese so as to gradually melt the cheese (did you know that shocking/over-heating cheese can cause it to seize up? Sort of like improperly melting chocolate). The mixture should become thick and silky smooth. Once it is, set this bowl in an ice bath to prevent the custard from cooking any further in all of its own residual heat. After a few minutes in the ice bath, cover with plastic wrap and set this aside in the fridge until thoroughly chilled for a few hours.
Now, back to the cool fig mixture. Squeeze in the juice of half of your zested lemon (or more, to taste), pour in the cream, and pulse it until well mixed in your food processor. Pour this in a bowl, cover, and let it thoroughly chill in the fridge for a few hours.
So now, both of the custards should be thoroughly chilled. Following the directions for your ice cream maker, churn each (separately) for 20 minutes and transfer them to the freezer.
Once both are churned, swirl them together right away before they fully firm up in the freezer (if you’re going for the swirly look, its a lot easier to pull off while the ice cream is still relatively soft). Let this sit in the freezer for several hours (I just do overnight). Serve a scoop with whatever catches your fancy–balsamic syrup, toasted walnuts, honey, or simply, none other than a fig. Whatever you do, enjoy!
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October 10th, 2008 at 4:49 am
What a great idea Mike! Doing the 2 ice creams separate and swirling them after must have kept their personality, but then together they must turn into something realy special! I love it! Plus the 2 colors look very pretty in the scoops!
October 10th, 2008 at 5:10 am
That is such a pretty looking icecream…the flavours must have been amazing…love both figs and goats cheese
October 10th, 2008 at 6:02 am
You are always so creative with your ice cream combos Mike…very lucky family you have there:D
October 10th, 2008 at 7:23 am
You really, really know how to make ice creams Mike. You should write a book on ice creams.
October 10th, 2008 at 7:53 am
I love figs too, that is why we think alike and post fig recipes on the same day! This thing we share is eerie - remember the mango nutella pancake coincidence?
Figs and goat cheese ice cream is a unique take on serving ice cream. I am loving this Mike!
October 10th, 2008 at 9:24 am
:drool:
Awesome idea and awesome execution!
October 10th, 2008 at 12:22 pm
Great combo there! I’ve made the fig one before, but not the other - looks wonderful!!
October 10th, 2008 at 3:41 pm
this looks divine Mike!! but its winter here, and you better not TEMPT me with all that delicious ice cream!!:)D
October 10th, 2008 at 4:12 pm
Mmmm YUM! Double yum in fact - goats cheese and Ice cream!!
October 10th, 2008 at 4:13 pm
Forgot to say - And figs too!!!
October 10th, 2008 at 7:50 pm
This is so interesting all the recipes that you are making. Myself I like warm figs with goat cheese as an appetizer.
October 10th, 2008 at 10:32 pm
If I had some fresh figs, I would definitely give this a try. I love the color swirl of your ice cream!
October 10th, 2008 at 10:52 pm
Now there’s a flavor I bet Ben and Jerry never thought of! You are very creative Mike!
October 11th, 2008 at 12:27 am
Ummm, seriously, you hit the sweet spot. With goat even Oh ma gawd…can’t even imagine the flavors here…wowzer!
October 11th, 2008 at 1:38 am
I just Googled “goat cheese fig ice cream” recipes and here you are! Nice timing. One of my favorite pairings in the world, and a natural choice for a cold, creamy confection. I’m excited to give this a try.
October 11th, 2008 at 3:31 am
Love the colours and flavours in your ice-cream, Mike. Creative as usual, and I love your frozen dessrts.
October 11th, 2008 at 5:15 am
Mike, like Ivy said…you know ice cream…thought of opening a gelato stand?
October 11th, 2008 at 7:57 am
Who doesn’t love a swirl ice-cream. This sounds so tasty, I wish I could have a spoonful!
October 11th, 2008 at 9:40 am
it’s so pretty! by now you realize how sheltered i’ve been, so it should come to no surprise to hear that i’ve never had cheese as a component of ice cream. frankly, it looks irresistible.
October 11th, 2008 at 12:18 pm
Oh great to see the original ice-cream man in business again! Looks great…I love goat cheese anything too! Hope mum-to-be enjoyed it too! Cheers
October 11th, 2008 at 12:19 pm
very intriguing… but i does look awesome!!!
October 12th, 2008 at 11:26 am
This is an awesome combination Mike. I can just imagine the sensation to eat this!!!
October 13th, 2008 at 2:48 am
Interesting combo - So that’s how you make ice cream with more than one color. I ought to pull out the ice cream maker more often.
October 13th, 2008 at 3:24 am
I never had goat’s cheese in anything but savoury dishes so am intrigued by this. Sounds like it might be delish! I’d take goat’s cheese intravenously if I could so I’m probably not that hard to convert to this way of using the cheese!!!!
October 14th, 2008 at 4:32 am
An inspired mix. Brave, but definitely inspired!
October 14th, 2008 at 6:36 pm
I have loved cooking with fresh figs lately - but never did I think to put it in ice cream - with goat cheese. It looks amazingly beautiful. My kids have been begging for my to make homemade fig newtons. That will be my next cooking adventure with figs.
October 14th, 2008 at 9:39 pm
I SO know I would SO love this!! Perfect Mike!
October 14th, 2008 at 10:46 pm
I would not have thought to use goat cheese to make ice cream.. I am going to have to try.
October 15th, 2008 at 11:20 pm
I loooove the sound of this ice cream! Can’t wait to give it a try!
October 18th, 2008 at 8:35 am
I love the taste of uncultured goat’s milk ice cream but have never had goat’s cheese ice cream. It sounds fantastic with figs.
October 26th, 2008 at 7:56 pm
This looks great. I’ve never had goat cheese ice cream…
Thanks for participating in my event.
November 3rd, 2008 at 12:47 pm
It is indeed a pleasure discovering you! ( Jen, Power of pink roundup). This culinary work of art induces no skepticism on my part. On the contrary I love being spoiled rotten by such exotics such as your chevre and fig ice cream !