August 11, 2011

Goat Cheese Ice Cream With Rum Figs

I had fallen in love with Jenis ever since the first time I tried it. They take gourmet ice cream to an entirely new level. So many different unique mouth watering flavors that play wonders with your palate. I tried their Goat cheese ice cream with cognac dipped figs at home with my Cuisinart Ice cream maker and it was a success. Here is the recipe.

Mostly adapted from Jenis

Makes a generous 1 quart
2 cups whole milk, divided use
1 tablespoon plus 1 teaspoon cornstarch
½ cup (about 4 ounces) fresh goat cheese
1½ ounces (3 tablespoons) cream cheese, softened
¼ teaspoon fine sea salt
1¼ cups heavy cream
⅔ cup sugar
¼ cup light corn syrup
For Rum Figs
6oz Dried Figs
2 Tbsp Brown Sugar
1/2 C Water
1 2 Tbsp - Rum

Ice cream maker : An ice cream freezer that uses a refreezable 1½-quart canister is recommended.
Preliminaries: Freeze the ice cream maker's canister for 24 hours before preparing recipe.


Rum Figs :
  • Chop the figs and mix the water, brown sugar and rum together and cook the mixture for 15 mins. Allow it to cool.
 Ice Cream
  • Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Set aside.
  • Whisk the goat cheese, cream cheese and salt in a medium bowl until smooth. Set aside.
  • Fill a large bowl with ice and water. Set aside.
  • Cook the base: Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
  • Chill: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon zipper freezer bag, seal and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  • Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy.
  • Pack the ice cream into a storage container, alternating it with layers of the figs. Do not mix. 

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