Make Ahead

Goat Cheese Ice Cream with Honey and Fig Jam

June 15, 2015
3 Ratings
Photo by Mark Weinberg
  • Makes 1 quart
Author Notes

Like its star ingredient, this French goat cheese ice cream pairs well with flavors that are sweet, savory, salty, and everything in between, whether it be fig jam, roasted peaches, or sautéed dates swathed in a bit of olive oil and flaky sea salt. —Samantha Weiss Hills

What You'll Need
  • 2 cups heavy cream
  • 1 cup milk
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/2 cup (4 ounces) fresh goat cheese, like Le Cornilly
  • 1/2 cup fig jam
  1. Heat cream, milk, honey, and salt in a saucepan until just simmering. Meanwhile, in a light bowl, lightly whisk the egg yolks. Once milk mixture is simmering, slowly pour it into the yolks, while whisking constantly.
  2. Add the egg and cream mixture back into the saucepan and cook on low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 5 to 7 minutes. Remove from the heat.
  3. Crumble the goat cheese into a large bowl. Strain the warm custard through a fine mesh strainer onto the goat cheese and whisk until fully incorporated and smooth.
  4. Cover and cool in the fridge until thoroughly chilled, at least 2 hours or overnight.
  5. Freeze the mixture in an ice cream maker. Once it is frozen, transfer dollops of ice cream into a one-quart container, adding tablespoons of fig jam as you go so that ice cream and jam are layered together. Run a butter knife through the mixture in a swirling motion two to three times to gently swirl the ice cream and jam.
  6. Seal the container and let the ice cream set in the freezer for at least 4 hours before serving. The ice cream will keep for a week in the freezer.

See what other Food52ers are saying.

  • Jimmy Hoxie
    Jimmy Hoxie
  • Samantha Weiss Hills
    Samantha Weiss Hills
  • NahImOnlySerious11
  • Beth

5 Reviews

This seems like a nice recipe, I will definitely try it. Although I'm going to use the measurements to make goat cheese and tart cherry ice cream like the one jennis ice cream. The epicurious recipe calls for corn starch and no eggs. Many reviewers complain that it's grainy as well as too sweet from the cherries. Thank you for this, I think the egg yolks and heavy cream in this recipe will take part in helping create that yummy creamy mouth feel. It's my first time making ice cream but I enjoy baking and cooking often so I pay attention to detail. I want my 1st product to come out perfect considering the ingredients and time are all expensive not to mention draining if it fails to satisfy😂. Again thanks, I'll try it out!
Beth November 25, 2015
I've made this twice now. The second time, I cut back on the honey,yolks, and goat cheese. I also added sage and peppercorns to the milk while I simmered it. Perfect!
Stephanie October 26, 2015
I made this tonight. I omitted the fig jam, used Honey Goat Cheese. I topped with Balsamic Reduction, Salted Pistachios, and rosemary. Very Sophisticated, Savory, and Adult. Yumm. Wish I could post a picture. It was beautiful.
Jimmy H. June 25, 2015
Pairing this with some sesame brittle or swirling it with sweetened tahini instead of the fig jam, or in addition to. Can't wait to try it!
Samantha W. June 25, 2015
Yum, tahini sounds like a great option! Let me know how it turns out!