This luxurious Roasted Fig and Goat Cheese Ice Cream blends creamy richness with naturally sweet, fiber-packed figs, delivering a gourmet dessert that’s as satisfying as it is nutritious.
Packed with protein from goat cheese and healthy fats from cream, it offers a smooth texture with a tangy-sweet twist.
Simple to prepare yet impressively elegant, it’s perfect for everyday indulgence or special occasions.
Roasted Fig & Goat Cheese Ice Cream
Equipment
- 1 ice cream maker
- 1 Saucepan
- 1 mixing bowl
- 1 medium bowl
- 1 fine-mesh strainer
- 1 Food processor (or blender)
- 1 Baking dish
- Aluminum foil
- 1 spatula
Ingredients
Goat Cheese Ice Cream:
- 225 g 8 oz fresh goat cheese
- 360 ml 1 1/2 cups heavy cream
- 360 ml 1 1/2 cups milk
- 135 g 2/3 cup sugar
- 10 egg yolks
- Pinch kosher salt or sea salt
- 30 ml 2 tbsp bourbon (optional) or vanilla extract
Roasted Fig Puree:
- 225 g 1/2 lb ripe figs
- 30 ml 2 tbsp balsamic vinegar, divided
- 15 g 1 tbsp brown sugar (adjust to taste)
Instructions
- Preparing the Goat Cheese: Begin by crumbling your fresh goat cheese into a large mixing bowl. Use your hands or a fork to break it into fine pieces, ensuring it will melt evenly when combined with the custard. Set aside in a cool place so it’s ready when the custard is prepared. Keeping the goat cheese at room temperature helps with smooth incorporation later.
- Heating the Cream and Milk: In a medium saucepan, combine heavy cream, whole milk, and sugar. Place over medium heat, stirring gently until the sugar dissolves. Warm until the mixture reaches a bare simmer you should see tiny bubbles forming around the edges, but do not let it boil. Stir occasionally to prevent a skin from forming. This should take approximately 5–7 minutes.
- Whisking Egg Yolks: While the cream mixture warms, place the egg yolks in a medium bowl. Whisk them briskly until they become pale and slightly frothy. This aerates the yolks and helps avoid lumps when they are combined with hot cream. This step is crucial for a custard that is smooth and creamy.
- Tempering the Egg Yolks: Once the cream mixture is just simmering, gradually add a small amount of the hot cream into the egg yolks while whisking constantly. This process gently warms the yolks, preventing them from cooking too quickly and forming scrambled bits. Slowly pour the yolk mixture back into the saucepan with the rest of the cream, stirring continuously.
- Cooking the Custard: Return the saucepan to medium heat. Stir constantly with a spatula or wooden spoon, scraping the bottom and sides to prevent sticking or burning. Cook until the custard thickens enough to coat the back of a spatula, about 5 minutes. Avoid rushing this step, as gentle heating is key to creating a rich, smooth custard.
- Adding Flavor and Straining Custard: Remove the custard from heat. Stir in a pinch of kosher salt and optional bourbon or vanilla extract. Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps. Straining is essential to achieve a silky texture. This process also ensures your ice cream base is perfectly smooth.
- Incorporating Goat Cheese: Add the crumbled goat cheese to the warm custard. Whisk gently until the cheese melts completely into the mixture. This will result in a creamy custard with a subtle tang, giving your ice cream a distinctive, cheesecake-like flavor.
- Cooling the Custard: Prepare an ice bath by filling a large bowl with cold water and ice cubes. Place your custard bowl over the ice bath, stirring gently for about 15 minutes to cool it evenly. This rapid cooling prevents bacterial growth and improves texture. Cover the bowl with plastic wrap and refrigerate for at least 3 hours to chill completely.
- Preparing Roasted Figs: Preheat your oven to 400°F (205°C). Trim the stems from ripe figs and slice them into quarters. Arrange the figs in a baking dish, drizzle with one tablespoon of balsamic vinegar, and sprinkle with brown sugar. Toss gently to coat evenly. Cover with foil to preserve moisture during roasting.
- Roasting Figs: Place the baking dish in the preheated oven and roast for 15–20 minutes, until figs become tender and aromatic. Roasting enhances their natural sweetness and deepens flavor. Remove from the oven and allow the figs to cool before processing.
- Making Fig Puree: Transfer roasted figs into a food processor or blender. Add the remaining tablespoon of balsamic vinegar and blend until smooth. Taste and adjust sweetness with extra brown sugar if desired. Chill the puree in the refrigerator until ready for layering in the ice cream.
- Preparing Freezing Container: Place your storage container in the freezer so it is chilled before adding the churned ice cream. This prevents melting when transferring and helps maintain a consistent texture.
- Churning the Custard: Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions, usually about 20–30 minutes. The process aerates the mixture and freezes it evenly, resulting in a smooth and creamy texture.
- Layering Ice Cream and Fig Puree: Scoop half of the churned ice cream into your prepared frozen container. Spoon generous streaks of fig puree over this layer. Add the remaining ice cream, and top with additional fig puree. Use a spatula or spoon to swirl gently, creating beautiful fig streaks without blending fully.
- Freezing Before Serving: Cover the container with a lid or plastic wrap and freeze for at least 2 hours. This allows the ice cream to firm up for optimal texture and flavor. For best results, freeze overnight.
- Serving and Enjoying: Remove the ice cream from the freezer about 5–10 minutes before serving to soften slightly for easy scooping. Serve in bowls or cones and enjoy the creamy tang of goat cheese paired with the rich sweetness of roasted figs a dessert that feels indulgent yet approachable.
Notes
- Use fresh, high-quality goat cheese for the creamiest texture and best flavor — chèvre works beautifully.
- For naturally sweeter results, choose very ripe figs; adjust brown sugar based on fig sweetness.
- Bourbon is optional but adds depth and a softer texture; substitute with pure vanilla extract for a non-alcoholic version.
- Chilling the custard for at least 3 hours enhances flavor development and ensures optimal consistency when churning.
- For easier swirling, make the fig puree well ahead of time so it chills thoroughly.
Chef’s Secrets: Enhance Flavor And Texture
The magic of this recipe lies in balancing the tang of goat cheese with the lush sweetness of roasted figs.
A key technique is tempering the egg yolks slowly to avoid curdling — patience here ensures a silky custard.
Roasting figs intensifies their flavor and caramelizes natural sugars, adding richness without overpowering the dish.
For an extra layer of luxury, serve with a drizzle of aged balsamic vinegar, which adds complexity and brightness to every bite.
Serving Suggestions: Creative Dessert Pairings
This ice cream shines on its own but can also elevate a variety of desserts.
Serve scoops alongside warm almond biscotti or shortbread for a sophisticated treat.
It pairs beautifully with fresh berries, honey drizzle, or a crisp sparkling wine.
For a decadent twist, use it as a filling for a tart or a topping for poached pears.
This dessert is equally delightful for a summer garden party or an intimate dinner.
Storage Tips: Preserve Quality And Flavor
To keep your ice cream at peak quality, store it in an airtight container to prevent ice crystals.
Place a piece of parchment or wax paper directly on the ice cream surface before sealing.
Store in the coldest part of your freezer, ideally below 0°F (-18°C), for up to two weeks.
For best flavor and texture, let the ice cream soften at room temperature for 5–10 minutes before serving.
Avoid frequent thawing and refreezing to preserve smoothness.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes — although an ice cream maker produces the smoothest texture, you can freeze the custard in a container and stir every 30–45 minutes until it firms. This will require several hours but will still yield a delicious result.
2. Can I use dried figs instead of fresh figs?
Fresh figs are ideal for the roasted puree, but dried figs can work in a pinch. Rehydrate them in warm water or balsamic vinegar before blending. Note that dried figs will yield a richer, less juicy puree.
3. How can I make this recipe vegan or dairy-free?
To adapt this recipe, substitute goat cheese with plant-based cream cheese and use coconut cream instead of heavy cream. Use plant-based milk such as almond or oat milk. Adjust sweetness as needed to balance flavors.
4. How long should I chill the custard before churning?
For best results, chill the custard in the refrigerator for at least 3 hours or overnight. Thorough chilling improves texture and ensures the ice cream churns evenly.
5. Can I prepare the fig puree ahead of time?
Absolutely — the fig puree can be made 1–2 days in advance and stored in an airtight container in the refrigerator. This makes assembly easier and allows the flavors to deepen for an even richer swirl.
