- 1/ 2 cups ice cream base granulated sugar
- 2 tablespoons ice cream base dry milk powder
- 1/ 4 ice cream base xanthan gum
- 2 tablespoons ice cream base light corn syrup
- 1 1/ 3 cups ice cream base whole milk
- 1 1/ 3 ice cream base heavy cream
- 1/ 2 cups Raspberry Jalapeno preserve -Raz-Pepper Preserves
- 3 cups ice cream base ice cream
- 1/ 2 teaspoons sea salt
- 6 ounces Fresh Goat Cheese
- 1 tablespoons lemon juice
Ice Cream Base Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk enthusiastically until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours. For a better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
Goat Cheese Raspberry Jalapeno Ice Cream Combine the ice cream base, goat cheese, and sea salt in a bowl and use a stick blender to completely incorporate the cheese. Put the mixture back in the freezer for 15 minutes until is cold again.
Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve (22-30 mins).
Stir the Raspberry Jalapeno Preserve with a fork to loosen it. Using a freezer friendly container that is large enough, quickly alternate spooning layers of the mixture and generous layer of the Raspberry Jalapeno Jam.
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, and you can use plastic wrap to cover if your container doesn’t have a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months, but you will surely devour it before then.