Ice Cream Challenge
This all started quite innocently. While looking into an interesting ice cream recipe to make, we decided to ask a question. The request went out on Twitter, “What is the craziest flavour of ice cream you can think of?” We started the conversation with olive oil, lemon and basil. That didn’t seem to be crazy enough. Someone suggested foie gras. Now we are talking. A twitter request came in — wnoonthego said “have had the goat cheese and fig, as well; but foie gras … I think you’re onto something there -PUULease keep me posted :).” The ball was rolling. People started coming in with more and more suggestions — blue cheese, castor oil, Dr Pepper, etc.
As the conversation rolled on the idea of a blue cheese ice cream started to creep up more and more. And we had a winner. So here is our take on a twitter sourced recipe.Several kinds of blue cheese can be used for this recipe. Stilton, Roquefort, gorgonzola — you name it. When testing we used the Bleu Bénédictin from Quebec. It had a light saltiness that didn’t overpower.
Blue and Walnut Ice Cream
3/4 cup blue cheese, crumbled
1 cup milk
1 cup 10% cream
4 egg yolks
3/4 cup sugar
1 tbsp lemon juice
2 tbsp walnuts, crushed
Cook the milk and cream over medium-low heat until heated through.
While milk/cream is heating, whisk egg yolks and sugar until light and fluffy.
Put about 1/2 of the crumbled cheese into a mixing bowl and pour the hot milk/cream mixture over the cheese, add the lemon juice and whisk until everything is fully dissolved.
Temper the egg mixture with a bit of warm milk. Stir the tempered egg and sugar mixture into the cream on low heat until thick and coating the back of a spoon.
Chill overnight, or at least four hours.
Take out your ice cream maker. Make the ice cream according to the instructions. About 5 minutes before the ice cream is ready add the rest of the blue cheese chunks. Let the machine take care of the rest.
Place the finished ice cream in an airtight container and freeze for at least 4 hours.