Charlie Trotter’s Goat Cheese Ice Cream with Whole Roasted Fig.
Updated October 2008
Sweet & Savory Cheese Ice Cream Recipes
Page 3: Try A Savory Blue Cheese Ice Cream Recipe
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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.
- 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
- 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.
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.
- 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
- 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.
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