Goat Cheese Ice Cream with Raspberry Rosemary Jam Swirls

Put the goat cheese, lemon juice, and heavy cream in the bowl of your food processor and blitz until whipped and smooth.
Add the whipped goat cheese mixture and 3 cups very cold ice cream base to a bowl and whisk to combine.
Transfer this mixture to the bowl of your ice cream maker (make sure the bowl has been frozen for at least 15 hours). Set it to stir or churn for 20-30 minutes, or until it looks like soft serve ice cream. I use the KitchenAid stand mixer attachment, and it says stir – but yours might be labeled differently!
Transfer 1/3 of the ice cream to a freezer-friendly container. Then add 1/4 cup raspberry rosemary jam, and swirl together with a toothpick or knife. Repeat this process until you've used all of the ice cream and jam, then transfer to the freezer for a few hours before eating.


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 vigorously 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, or for even better texture and flavor, 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.)