Blue Cheese Ice Cream:
2 cups half-and-half
Pinch salt
1/2 cup sugar
4 whole egg yolks
2 to 3-ounces crumbled blue cheese

Combine the half-and-half and salt in a non-reactive saucepan over medium heat. Bring the half-and-half just to a boil, then remove the saucepan from the heat.
Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan and heat over medium heat, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve into a bowl with the crumbled blue cheese. Whisk until cheese is melted. Allow the custard to cool completely.
Process the cooled custard in an ice cream machine according to the manufacturer's instructions. Remove the ice cream form the machine, place in a freezer-safe container and freeze until firm, about 8 hours.

Yield: 1 quart