MENU

Ice Cream Category Main Page Articles & Reviews    Main Nibbles Main Page Articles & Reviews of Fine Foods From A to Z   Product Reviews Main Page Foods, Beverages, Books, News & More

June 2005
Updated October 2008

Product Reviews / Main Nibbles / Ice Cream

Sweet & Savory Cheese Ice Cream Recipes

Page 3: Try A Savory Blue Cheese Ice Cream Recipe

This is Page 3 of a five-page article. Click on the black links below to visit other pages.

• Page 1: Overview
• Page 2: Ferran Adrià’s Parmesan Ice Cream Sandwich Recipe
• Page 3: Point Reyes Farmstead’s Quick Blue Cheese Ice Cream Recipe
• Page 3: Stilton Ice Cream Recipe
• Page 3: Buttermilk Blue Cheese Ice Cream Recipe
• Page 4: Cream Cheese Ice Cream Recipe (sweet)
• Page 4: Cheddar Ice Cream Recipe (sweet)
• Page 5; Charlie Trotter’s Goat Cheese Ice Cream Recipe With Whole Roasted Fig
• Page 5: Quick Parmesan Ice Cream Balls Recipe

Point Reyes Farmstead’s Quick Blue Cheese Ice Cream & Toppings

Using one of our favorite blue cheeses, Point Reyes Original Blue (a NIBBLE Top Pick Of The Week), you can create a quick and delicious blue cheese ice cream.

Ingredients

• 1 quart premium vanilla ice cream, softened
• 1/2 cup heavy cream
• 1/2 cup (3 ounces) Original Blue or other creamy blue cheese, crumbled
• Topping options: balsamic vinegar, brown sugar, glazed strawberries
  or spiced poached pears

Preparation

• Blend the cream and cheese crumbles in a food processor, or whisk until almost smooth.
• Fold the cream mixture into the softened ice cream until well incorporated.
• Return ice cream to freezer until firm.
• To serve, place 3-4 melon ball scoops on a dessert plate with choice of topping.

The Blue Course, Cooking with Point Reyes Original Blue Cheese Fifty recipes sure to delight any lover of blue cheese, lovingly developed by the first family of California Blue Cheese, the Giacominis of the Point Reyes Farmstead Cheese Company. $10.00 (paperback) Click here to purchase (Click on “Order Original Blue” and then “Search” on top for “The Blue Course”)

Stilton Ice Cream

This is one of our favorite guest desserts, served with pears poached in Port and Bordeaux; but any stewed or poached fruit will work.

Ingredients

• 4 ounces Stilton (for a stronger cheese taste, use Roquefort)
• 3 tablespoons corn syrup
• 4 egg yolks
• 1/4 cup sugar
• 1/2 cup whole milk
• 2 cups heavy cream

Preparation

• In a small food processor, blend together the Stilton and corn syrup until smooth. Set aside.
• Whisk together egg yolks and sugar.
• In a saucepan, bring the milk and cream to a boil. Slowly whisk some of the hot cream into the egg yolks to temper. Then pour the egg yolks into the cream mixture and continue to cook over a medium heat until the mixture has thickened slightly and coats the back of a spoon (like a custard). Remove from heat.
• Whisk the cheese mixture into the hot custard until smooth; then strain through fine sieve into a bowl. Chill until very cold and process in an ice cream maker.

You can easily poach any dried or fresh fruits with half and half ruby port and Bordeaux to cover, sugar to taste, and any assortment of cinnamon stick, cloves, orange peel. Simmer until the fruit is slightly soft. It tastes best when made a two days in advance and the fruit has time to marinate in the wine mixture.

Buttermilk Blue Cheese Ice Cream

Buttermilk Blue is an outstanding mild, creamy blue cheese made by Wisconsin’s Roth Käse. If you can’t find Buttermilk Blue, you can substitute other mild blue cheese. See this blue cheese ice cream recipe in our collection of cheese recipes.

Continue To Page 4: Cream Cheese & Mascarpone Ice Cream Recipes

Go To Article Index Above

© Copyright 2005-2013 Lifestyle Direct, Inc.  All rights reserved. Recipes are the copyright of their respective owners. Images are the copyright of their respective owners.

• The Top Pick
  
• The Monthly Roundup
  
• RSS Feeds
  

• Send Comments/Feedback
  
• Nominate A Nibble
  
• Email This Page
  
• Send A Foodie E-Card
  
• Share Online