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Goat Cheese Ice Cream with Raspberry Rosemary Jam Swirls

Course Dessert, Snack
Keyword ice cream, raspberry rosemary jam

Equipment

  • Ice cream maker
  • Food processor

Ingredients

  • 3 cups Ice cream base (I used the Salt & Straw base - linked above)
  • 4 oz Goat cheese
  • 1 tbsp Lemon juice
  • 6 tbsp Heavy cream
  • 3/4 cup Raspberry Rosemary Jam (Linked above)

Instructions

  • Put the goat cheese, lemon juice, and heavy cream in the bowl of your food processor and blitz until whipped and smooth.
  • Add the whipped goat cheese mixture and 3 cups very cold ice cream base to a bowl and whisk to combine.
  • Transfer this mixture to the bowl of your ice cream maker (make sure the bowl has been frozen for at least 15 hours). Set it to stir or churn for 20-30 minutes, or until it looks like soft serve ice cream. I use the KitchenAid stand mixer attachment, and it says stir - but yours might be labeled differently!
  • Transfer 1/3 of the ice cream to a freezer-friendly container. Then add 1/4 cup raspberry rosemary jam, and swirl together with a toothpick or knife. Repeat this process until you've used all of the ice cream and jam, then transfer to the freezer for a few hours before eating.