Raspberry Jalapeño ice cream has a creamy texture and flavor with the addition of goat cheese, and some sweetness with a bit of a kick from Raz-Pepper (Raspberry Jalapeno) Preserves. Read on to learn how to make a creamy perfect homemade ice cream base with no eggs.
Hello my friends. Since the beginning of this year I’ve been looking forward to the summer season so that I can make some creamy and innovative flavors of ice cream recipes. I knew I didn’t want to make popsicles because two years ago I tried to make two popsicle flavors and one of them didn’t come out of the popsicle mold. The second one I made, which was Coconut Cream Lingonberry Pops, gave me a bit of trouble, but my husband Geoffrey helped me. Although the popsicles tasted great, they certainly did not look pretty. So, I think the problem here is between me and the popsicle mold😊.
Since July is National Ice Cream Month, my initial plan was to release one or two homemade ice cream recipes each week during the whole month of July. But as usual, I was unrealistic thinking that I could handle having a full-time job and in my spare time make all those recipes, take the photographs, and do the writing… all of which are very time consuming. Another obstacle to my original plan is that when I started making and photographing the first ice cream, the month was already almost half over.
The inspiration for these gourmet ice creams comes from the Salt & Straw cookbook created by the famous Salt & Straw Ice Cream Shop in Portland, Oregon. They continuously open my imagination to how many flavors combinations I can make without being afraid to experiments with unusual flavors. In the cookbook, I found the recipe “Goat Cheese Marionberry Habanero Ice Cream,” which inspired me to try that recipe using the raspberry jalapeño preserve we re-introduced into our Spoonabilities shop (click on through to purchase this jam). Although their cookbook is the origin of the goat cheese raspberry jalapeño ice cream, I already knew the combination of goat cheese and raspberry jalapeño was terrific. I had already paired those flavors during the Wine & Cheese Tasting Party that we did a couple of years ago. This flavor combination was a great success with our guests.
About Raz-Pepper (Raspberry Jalapeno) Preserves
Raz-Pepper Preserves has a vibrant red color from the raspberries. Pepperlane, our small-batch producer, mixes raspberries with jalapenos and sweet red pepper making this mouthwatering Jalapeño Raspberry Jam one of our new most popular and best-selling flavors. In addition to using this delicious jam as a glaze for steak, shrimp, salmon, and scallops, or switching up your next peanut butter and jelly sandwich, use it to make:
- Jalapeño Raspberry Vinaigrette Dressing on Mixed Green Salad
- Baked Brie in Puff Pastry with Jalapeno Raspberry Jam and Almond Butter
- Jalapeño Raspberry Spring Roll Dipping Sauce
- Ham and Cheese Croissant / Crescent Rolls
- Jalapeño Raspberry Glaze for Pork Chops
How to make a Creamy Eggless Homemade Ice Cream Base
This homemade ice cream base is not your typical base. It’s more similar to that found in old-fashioned ice cream shops. As per the Salt & Straw Cookbook by Tyler Malek, the list of the ingredients is “a formula that yields a carefully calibrated ratio of ice cream’s main components which is approximately 58% water, 17% fat, 11% milk solids, and 14% of sugar, by weight. If you have less fat in your base, the texture is denser, and the flavor will hit your taste faster. The base is a starting point which you will dilute when adding the flavoring before churning. The ingredients for this base are sugar, dry powder milk, xanthan gum, light corn syrup, whole milk, and heavy cream.”
As you can see, the base we are using is eggless. It’s essential to chill the base for at least 24 hours for a better texture. You can store the ice cream base in the refrigerator up to a week before making the ice cream. If you aren’t yet ready to make the ice cream, you can hold the base in the freezer up to three months. Just remember to thaw the base before making the final ice cream. See the recipe card for complete instructions. Make sure to freeze the ice cream churning bowl for 24 hours, or follow the manufacturer instructions. I recommend covering the bowl with plastic wrap to prevent any other possible smell from the freezer getting in there, or anything falling inside that could affect the final deliciousness of your gourmet homemade ice cream.
How to make Goat Cheese & Raspberry Jalapeño Ice Cream
After your churning container is in the freezer for 24 hours, we can start making your homemade Raspberry Jalapeño Ice Cream. Take out the goat cheese and leave it on the counter for 30 minutes or until it becomes soft. Then, bring the ice cream base from the refrigerator and add the more delicate goat cheese. For this part, you will use a stick blender to help incorporate the cheese completely with the base. Stir in lemon juice and pour the mixture into the ice cream maker bowl and turn on the machine. Churn for about 22-25 minutes until the base turns into a soft-serve texture. The exact time in the ice cream maker will depend on each machine/brand.
Open the jar of Raz-Pepper Preserves and using a fork, stir to help loosen the jam so it’s easier to spoon into the ice cream. Using an ice cream container or a freezer-friendly container, in alternating layers, add a layer of the soft ice cream and then a generous spoon of the raspberry jalapeño preserve. When you finish this process, cover the raspberry jalapeño ice cream with parchment paper and press softly against the ice cream to help the paper to adhere to it. Then cover with a lid. In my case, I use an ice cream container without a lid, and I use plastic wrap to cover on top of the parchment paper. Place the container in the freezer for at least 6 hours. Try to control yourself and don’t start grabbing secret personal spoonfuls before 6 hours is up. Ideally, it should freeze over night. I was smart enough to make the ice cream at about 8:00pm at night, so we had no choice but to let it freeze overnight. If I made it in the morning, who knows what time Geoffrey would have been sneaking spoonsful.
More Ice Cream Recipes You Will Love
I will leave you with some other super delicious semi-homemade ice cream recipes that we have made, and a special blog post about 3 Fun & Tasty Ice Cream Toppings. Give them all a try:
- Coconut Cream Lingonberry Pops
- Cherry Chai Chocolate Ice Cream
- Vanilla Fig Almond Ice Cream
- Two-ingredient Easy Boysenberry Ice Cream
- Easy Vanilla Ice Cream, and add any other flavor
- Dried Fruit Chutney Ice Cream
I hope you get to make this delicious recipe for Homemade Goat Cheese & Raspberry Jalapeño Ice Cream or one of the other recipes above. Leave me a comment below with what you think about this recipe, and let me know if you will give it a try. Share this recipe with your social media friends and tag us @spoonabilities and use the hashtag #NoJarsLeftBehind. Thank you.
Wishing your Tasty Happenings,
Your Recipe Concierge!
Goat Cheese & Raspberry Jalapeño Ice Cream is a winning combination of sweet fruity flavor and a bit of heat. The base of this gourmet ice cream is heavenly and creamy with the flavor of goat cheese, and we use Raz-Pepper (Raspberry Jalapeno) Preserves to infuse some sweetness, fruitiness and hint of heat. Recipe inspired by Salt & Straw cookbook
Ice Cream Base
Makes about 3 cups
- 1/2 cup granulated sugar
- 2 TableSpoons dry milk powder
- 1/4 teaSpoon xanthan gum
- 2 TableSpoons light corn syrup
- 1+1/3 cups whole milk
- 1+1/3 cups heavy cream
Goat Cheese Raspberry Jalapeno Ice Cream
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.
Vitamin A 22%, Vitamin C 14%, Calcium 31%, Iron 5%, Vitamin D 26%, Vitamin B12 8%, Vitamin E 4%, Vitamin K 3%
- Category: Dessert
- Cuisine: American
- Serving Size: 1 cup
- Calories: 392
- Sugar: 28.3 g
- Sodium: 377.6 mg
- Fat: 23.8 g
- Carbohydrates: 32.3 g
- Protein: 13 g
- Cholesterol: 69.2 mg
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