Francis Fig and Goat Cheese

Summer is the ice cream season and yet I didn’t put up any posts. That’s in part because I was busy making some old favorites as flavors and in part because my writing was mostly taking the form of academic writing. Not nearly as fun as ice cream.

Figs are still in season and this is an old favorite of mine. When I lived in California two of my closest friends, a married couple, had neighbors whose fig tree was heavy with fruit. They gave me some delicious figs that I added to a goat cheese base for the most Bay Area flavor imaginable (it’s also reminiscent of an earlier flavor I did, but with a different method). The figs I get here in the Midwest aren’t as great as those were, but every time I have one I think of the Francises and their generosity.


This was the original California version.

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Scooter’s Blackberry Goat Cheese

I first started making ice cream, as mentioned previously, by following the recipes in The Perfect Scoop and the Humphry Slocombe Ice Cream Book towards the end of my law school years. And so I was blithely content to merely reproduce other people’s recipes until, about a year after I graduated and was living in D.C., a friend asked me to come up with my own flavor.


The first GH flavor.

Scott once made the mistake of telling me that as a kid he was nicknamed Scooter, and because, like Dubya, I love nicknaming my friends, I have referred to him as Scooter ever since. He suggested I try my own flavor, and I asked him what he wanted. “I don’t know, goat cheese and some kind of fruit?” And thus the first flavor was born. Thanks brah. I wouldn’t have done it without you.


I’ve become more adept at doing the swirl these days.

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