This was a fun experiment. I liked the flavor pairing but unfortunately the jam froze kinda icy. Any guesses to why or how I might avoid that in the future? I followed the recipe for Goat Cheese Ice Cream from Dana Cree. The jam I made myself from homegrown figs and blended with an immersion blender to create a finer consistency.
100g Goat Cheese
380g Cream
390g Milk
50g SMP
100g Raw Cane Sugar
30g Dextrose
1/4 tsp salt
1/4 tsp Xanthan gum
1/2 tsp lemon juice
by VeggieZaffer
1 Comment
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