I’m in a mood – the house is cleared out, it’s me and hubby tonight, cocktails on the deck, grilled burgers, a little wine and BLUE CHEESE ICE CREAM.
I’ve wanted to make it for a long time. Frankly, I don’t think it’s going to be any good. Did I mention that this website should be called recipe roulette? Anyway, we bought this amazing blue cheese from Mecox Bay Creamery, and yes I’m doing the tour later this week. Take a look at it, it seems like it should be made into a countertop – can you imagine Willy Wonka Land made out of cheese and fresh baguettes? Anyway, there is dark rust, soft crumbly tangy white, and mouldy, almost weeping blue marbling in this beauty. It’s a shame to use it in ice cream but then again, I hope the ice cream is out of this world.
So this is a simple recipe based off of several I read about – more on that in a moment. I wanted to avoid sugar, but I do have some chili infused honey from the farmers market… and I wanted it easily scaleable, because no matter how good blue cheese ice cream is, it can’t be that good. So, 1:1:1:dash – oh and an egg is my recipe, more on that to come as well.
Here’s the mix and mid-churn:
The folks at Serious Eats have an interesting recipe but it calls for more sugar than I wanted. Leave it to David Lebovitz to have something more to my taste. Somewhere, I’ll try to find the site, someone said to treat this more as an addition to a cheese plate than as an ice cream. That’s what I was trying for. Very little sweet, very intense bite. Martha Stewart has a recipe that’s interesting too. If I was at home, I might add a dash of worcestershire sauce. Think frozen souffle.
Blue Cheese Ice Cream
1 cup heavy cream
1 cup whole milk
1 cup 1/4 inch diced blue cheese cubes
scant 1 tablespoon honey
1 egg
Mix everything but the egg in a heavy saucepan. Heat gently over medium until the cheese softens and mostly melts, stirring. You want to keep this to a good simmer so lower heat if necessary. Whisk in the egg. I did not cook this any further but my milk/cheese mix was definitely very warm to the touch, I could barely stick my finger in it to test temperature. If yours is not that hot, you should continue heating on medium low to get a very light custard.
Transfer to a container and chill. Churn. Yum!
JC, this is for you. Stop by anytime to try it.