Goat Cheese Ice Cream with Marionberry-Habanero Swirl
If you’re looking to cool down in a way that’s very Portland, this one’s for you. Tyler Malek of Salt & Straw brings us a wild and wonderful recipe from the cookbook Portland Cooks that pairs creamy goat cheese ice cream with a swirl of marionberry-habanero jam. Yes-goat cheese and peppers in dessert. And yes, it’s absolutely delicious.
This flavor combo is everything we love about summer in Oregon: sweet, tangy, local, and just a little unexpected. It’s the kind of dessert that makes you pause and say, “Wait… what is this magic?” Spoiler: it’s the perfect balance of rich, creamy texture, vibrant berry flavor, and a hint of heat that keeps it interesting.
Ingredients:
For the Ice Cream Base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
¼ teaspoon fine sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
4 ounces fresh goat cheese
For the Marionberry-Habanero Jam:
2 cups marionberries (fresh or frozen)
1 cup sugar
1 small habanero pepper, finely chopped (adjust to taste)
Instructions:
Prepare the Ice Cream Base:
In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a slurry.
In a separate large bowl, whisk the cream cheese, goat cheese, and salt until smooth.
In a 4-quart saucepan, combine the remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
Remove from heat and gradually whisk in the cornstarch slurry.
Return the mixture to a boil and cook, stirring, until slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the bowl with the cheeses until smooth.
Chill the mixture thoroughly in the refrigerator.
Prepare the Marionberry-Habanero Jam:
In a medium saucepan, combine marionberries, sugar, and habanero. Bring to a boil over medium heat, stirring frequently.
Reduce heat and simmer until the mixture thickens slightly, about 10-15 minutes.
Remove from heat and let cool. For a smoother texture, you can strain out the seeds.
Churn the Ice Cream:
Once the ice cream base is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
Assemble:
Layer the churned ice cream and marionberry-habanero jam in a storage container, swirling gently to create ribbons of jam throughout the ice cream.
Freeze until firm, at least 4 hours.