Roasted Fig Goat Cheese Crumble Ice Cream
A creamy, tangy ice cream swirled with roasted figs and a cinnamon crumble, offering a nutrient-rich, protein-packed dessert that’s perfect for everyday indulgence or special occasions.
Equipment
- 1 Ice cream machine
- 1 medium heatproof bowl
- 1 heavy non-reactive saucepan
- 1 food processor
- 1 Baking sheet, lined with parchment paper
- 1 wire rack
- 1-gallon Ziplock freezer bag
Ingredients
Roasted Figs:
- 8 ounces Black Mission figs halved
- 2 tablespoons maple syrup or honey
Ice Cream Base:
- 1½ cups heavy cream
- 1 cup 2% milk
- ¼ teaspoon salt
- ½ cup granulated sugar
- 4 small egg yolks
- 8 ounces plain goat cheese
Cinnamon Crumble:
- ½ cup all-purpose flour
- 2 tablespoons turbinado sugar
- 4 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
Instructions
- Prepare and Roast Figs: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice 8 ounces of Black Mission figs in half lengthwise and arrange them cut side up on the prepared sheet. Drizzle 2 tablespoons of maple syrup or honey evenly over the figs. Roast for 20–25 minutes, until the figs are soft, caramelized, and fragrant. Remove from the oven and let cool completely at room temperature. Transfer the figs to a food processor and blend until smooth to create a silky fig puree. Set aside for later use.
- Make Cinnamon Crumble: In a medium mixing bowl, combine ½ cup all-purpose flour, 2 tablespoons turbinado sugar, 4 tablespoons unsalted butter (cut into cubes), 1 teaspoon ground cinnamon, and a pinch of salt. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Chill the mixture in the refrigerator for 15 minutes to firm up the butter, which will help it crisp during baking.
- Bake Crumble: Preheat the oven to 350°F (175°C). Spread the chilled crumble evenly on a parchment-lined baking sheet. Bake for 12–15 minutes or until the crumble turns golden brown and emits a warm, sweet aroma. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, break into small pieces and store in an airtight container until ready to use.
- Prepare Ice Cream Custard: In a medium heatproof bowl, whisk together 4 small egg yolks with ¼ cup granulated sugar until smooth and pale. In a separate heavy, non-reactive saucepan, combine 1½ cups heavy cream, 1 cup 2% milk, ¼ teaspoon salt, and the remaining ¼ cup sugar. Place the saucepan over medium heat and gently bring the mixture to a simmer, watching carefully for tiny bubbles around the edges.
- Temper Eggs: Measure out ½ cup of the hot cream mixture and slowly drizzle it into the egg yolks while whisking constantly to prevent curdling. Repeat with another ½ cup of hot cream, continuing to whisk. Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spatula, about 12–15 minutes.
- Blend in Goat Cheese: Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl. Pour the custard into a food processor and add 8 ounces of plain goat cheese. Blend until completely smooth and creamy. This ensures a velvety ice cream base with no lumps.
- Chill Ice Cream Base: Transfer the custard to a 1-gallon Ziplock freezer bag and seal tightly. Submerge the bag in an ice bath for about 30 minutes to cool rapidly. Refrigerate for at least 2 hours or overnight for optimal flavor development. Overnight chilling allows the ingredients to meld and results in a creamier texture.
- Fold in Figs and Crumble: Once chilled, gently fold in the roasted fig puree and ½ cup of the prepared crumble. Use a spatula to evenly distribute the ingredients, creating swirls of fig and crunchy bursts throughout the ice cream base.
- Churn Ice Cream: Pour the mixture into the frozen canister of your ice cream machine. Follow manufacturer instructions, typically churning for 25–30 minutes until thick and creamy. Scrape the sides as needed to ensure all ingredients are incorporated evenly.
- Freeze for Firmness: Transfer the churned ice cream into a storage container. Press a sheet of parchment paper directly on the surface and seal with an airtight lid. Freeze in the coldest part of your freezer for at least 4 hours until fully set.
- Serve Ice Cream: Scoop the ice cream into bowls or cones and optionally sprinkle with extra crumble for added texture. Enjoy the perfect balance of tangy goat cheese, naturally sweet figs, and cinnamon crunch in every bite.
Notes
- The roasted figs and cinnamon crumble can both be prepared up to 48 hours in advance and stored separately to save time on ice cream-making day.
- Black Mission or Brown Turkey figs are ideal for this recipe due to their rich sweetness and smooth texture.
- For the crumble, chill the mixture before baking—this helps the butter stay solid, creating a crisp, crumbly texture when baked.
- Always strain the custard after cooking to remove any cooked egg bits and ensure a silky-smooth base.
- Using full-fat goat cheese results in a richer, creamier texture and enhances the tangy flavor balance.
- The ice cream base develops deeper flavor when chilled overnight, allowing the custard and goat cheese to meld perfectly.
- To prevent ice crystals, press parchment paper directly on the ice cream’s surface before freezing.
- For a lighter flavor, substitute part of the goat cheese with mascarpone or cream cheese, though the tang will be milder.
- Extra crumble makes a great topping—store leftovers in an airtight jar for 3 days and sprinkle over ice cream before serving.
- Serve slightly softened: Let the ice cream sit at room temperature for 5–7 minutes before scooping for the best creamy texture.
