- 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
a guest Apr 2nd, 2012 20 Never
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