Blue Cheese Ice Cream is not what you would normally scoop up into a cone…vanilla ice cream is so passe´…so last year.
A small scoop of Blue Cheese Ice Cream can be… a garnish to your next pear, berry, or peach composite salad. Add it to a parfait of brandied cherries or peaches, drizzled with dark chocolate, and don’t forget the candied nuts!
You will be amazed of the creamy, cool, slight sweetness, nuttiness, and welcoming flavor that accelerates your salad to the next level…I kid you not!
Blue cheese lovers …get out of your comfort zone and try a scoop on top of your next salad.
You May Just Like It Too Much!
First, pick a yummy blue cheese that you like! Maytag, Danish, French Roquefort, or Creamy Gorgonzola. My favorite is an awesome, mild creamy blue called Champignon Grand Noir. Champignon Grand Noir is , a cow milk cheese ripened in black rind and made in Germany.
I add whole white peppercorns and lemon juice to spark and brighten the flavor of the blue cheese when making the custard.
My trick is this… I infuse the whole white peppercorns in the cream and milk mixture over night to give it that very subtle spark of pepper flavor!
- Breville’s “Smart Scoop “ ice cream machine *
- 1 Otr. Mason jar or carafe with lid, Infuse cream with peppercorns *
- 3 Qtr Sauce pot
- Measuring cups and spoons
- Chef knife
- 3 Mixing bowls, 1 each-small, medium & large *
- 1 Wire whip
- 1 Rubber spatula
- 1 fine-mesh strainer
- 1-1 1/2 Qtr. Insulated Ice Cream Tub *
- Small scoop
- 1 1/2 C Heavy cream
- 1 1/2 C Whole milk
- 1 T Whole white peppercorns
- 1/2 Vanilla bean, split and seeds scraped
- 1/2 to 3/4 C Sugar *, Using a milder blue go with the 1/2 C; stronger blue head toward 3/4 C
- 4 Lg Egg yolks
- 1 T Lemon juice
- 1 C Blue Cheese, reserve a little extra chunks to fold in *
Chef Gerrie's Notes
- In a clean 1 quart Mason jar with a tight fitting lid add white peppercorns, heavy cream and whole milk. Refrigerate for 24 hours.
- Strain into heavy-bottom saucepan. Add vanilla bean and heat over medium-low heat until bubbbles form and burst. Do not boil.
- While cream mixture is heating, whisk together egg yolks and sugar in a medium mixing bowl until pale and creamy. Temper the eggs slowly adding 1/8-1/4 cup of hot cream to the egg mixture, whisking constantly. Gradually, increasing the quantity of hot cream to eggs (avoid adding too much hot cream at one time will cause the eggs to curdle).
- Reduce heat under saucepan to low. Then finish whisking in egg mixture. Continue cooking, stirring, and scraping the bottom and sides of pan frequently, until mixture thickens to coat back of spatula or spoon.
- Remove from heat and set aside. You can discard the vanilla pod.
- Crumble blue cheese into pea-size pieces, and place in a fine mesh strainer over a medium large bowl (reserving a 1/4 cup or so to fold into custard just prior to freezing).
- Pour the hot custard over the cheese, stirring to aid melting. Once the cheese is incorporated into custard, set the bowl over an ice bath which is in a much larger bowl. Stirring and finally adding the lemon juice.
- Once cooled completely, pour custard into Breville’s “smart scoop” ice cream maker or other machine according to manufacturer’s instructions. Remember to add reserved cheese crumbles to custard prior to custard freezing. Store in insulated container in freezer until ready to serve.