We love Portland Creamery’s Sweet Fire chèvre so much that we devoted a flavor to it. Cheesemaker Liz Alvis tops her creamy, tangy triumph—from a herd of free-roaming goats in Molalla, Oregon—with syrup made from habanero chiles and the blackberry cousins called marionberries. To celebrate every rich, fiery bite, we make ice cream from her exceptional cheese and add streaks of marionberry jam infused with the floral, hot-hot-hot chile. Your favorite goat cheese will fit the bill and so will seedless blackberry or black raspberry jam, if you can’t get your hands on marionberry. The amount of chile is up to you, too, though remember that the bigger the wallop of spiciness, the sweeter the next lick of cold cream.
(makes about 3 cups)
**Note: Following the instructions for the bases will yield a few more tablespoons than the amount called for in the recipes. This is intentional—so you’re sure to have enough base, even when a bit inevitably gets left behind here and there in the pan, in the storage container, and the like.
(makes about ¾ cup)