Blue Cheese Ice Cream

[nightscotsman]

Blue Cheese Ice Cream

The texture of this one was really luscious and remained smooth and crystal-free for several days in the freezer.

• 2 c heavy cream
  
• 1/2 c whole milk
  
• 4 egg yolks
  
• 1/4 c sugar
  
• 3 T corn syrup
  
• 4 oz blue cheese (the Australian stuff we used was really good, but for this I would recommend Stilton for it's mild, rich flavor)
  

blend together cheese and corn syrup util smooth (immersion blender is great for this) - set aside.

bring milk and cream to a boil. whisk together egg yolks and sugar and slowly whisk in some of the hot cream to temper. pour eggs into cream mixture and continue to cook over medium heat until thickened slightly and it coats the back of a spoon (like creme anglais). Off heat whisk cheese and syrup into hot custard until smooth, then strain through fine sieve into a bowl. chill until very cold and process in ice cream maker.

The fig compote was kind of made up along the lines of:

roughly chop a couple handfulls of dried mission figs. put them in a sauce pan with ruby port and red wine to almost cover. add a couple Tbs of sugar (or less, depending on how much port you use), half a stick of cinnamon, half a star anise, a couple strips of orange zest with a clove stuck in one, and maybe 10 black pepper corns. simmer until the figs are soft, but not falling apart and the liquid reduces and gets syrupy.

Keywords: Dessert, Cheese, Ice Cream, Ice Cream Maker

( RG540 )