Goat Cheese Ice Cream with Black Raspberry & Pink Peppercorn Jam
Source: Tyler Malek, Salt & Straw
Recipe Type: Desserts | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 24, 2017.
The jam recipe makes more than you will need for the ice cream, but it’s difficult to make in smaller batches.
Makes about 2 pints
Black Raspberry & Pink Peppercorn Jam
3 cups black raspberries (red raspberries, boysenberries, or marionberries would all make delicious substitutes)
2 teaspoons fresh lemon juice
¼ vanilla bean (optional)
1 teaspoon pink peppercorns, tied into a cheesecloth sachet
1½ teaspoons pectin powder
1 cup granulated sugar
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cup whole milk
1⅓ cup heavy cream
⅔ cup fresh goat cheese, room temperature or slightly warmer (so it will mix into the cream easily)
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
½ cup black raspberry & pink peppercorn jam
To prepare the equipment for making the ice cream: Chill the bowl of a 1½ quart ice cream maker for at least 12 hours. Have some freezer-friendly containers and some parchment paper ready.
To make the jam: Place the berries in a small pot and crush lightly with a spoon. Add the lemon juice and heat on medium until the berries start to release their juices. Add the vanilla bean and peppercorn sachet. Increase the heat to medium-high and bring to a boil, stirring frequently to prevent scorching. Remove the vanilla bean and peppercorn sachet. Add the pectin and boil for a minute. Switch to a whisk and whisk frequently, adding the sugar ⅓ at a time until each addition is dissolved, returning to a simmer between additions. After all the sugar is added, return to a boil and remove from the heat. Cool completely before using in the ice cream.
To make the ice cream: Mix all of the ingredients except the jam together with a whisk. Pour into the ice cream maker and turn on. Churn just until the mixture has the texture of soft-serve, about 30-40 minutes (depending on the machine).
Alternate layers of ice cream and thick swirls of jam in the freezer-friendly containers. The goal is for the final product to have a few pencil-width streaks of jam running through each scoop. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid (it’s okay if the parchment hangs over the rim of the container). Store in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 6 months.
Photo courtesy of Salt & Straw.