Best Blue Cheese Ice Cream With Pomegranate Ripple Recipes

BLUE CHEESE ICE CREAM

Blue Cheese Ice Cream image

Use a blue cheese you enjoy; the flavor profile of the cheese will come through in the ice cream. A blue d'Auvergne would be mild, slightly spicy and slightly sweet; a Gorgonzola would be bold, intense and complex. A Danish bleu would be the mildest choice; the milder cheeses will need less sugar. Adapted from a recipe at Serious Eats. http://bit.ly/fawLd8

Provided by DrGaellon

Categories Ice Cream

Time 4h10m

Yield 1 qt, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 quart half-and-half (or 1 pint milk and 1 pint heavy cream)
1 tablespoon whole white peppercorns or 1 tablespoon cracked white peppercorns
5 ounces blue cheese, crumbled
1/2-3/4 cup sugar
1 tablespoon lemon juice

Steps:

Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours.
Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.

Nutrition Facts : Calories 268.7, Fat 19, SaturatedFat 12, Cholesterol 58.1, Sodium 296.8, Carbohydrate 18.3, Sugar 12.8, Protein 7.4

BLUE CHEESE-PEAR ICE CREAM

Blue Cheese-Pear Ice Cream image

Provided by Food Network

Categories dessert

Yield about 1 quart

Number Of Ingredients 16

Ingredients

1 cup sweet late harvest Riesling, Muscat, Sauternes or Montbazillac
1/2 cup pear nectar
2 tablespoons sugar
1 pound firm-ripe Anjou pears, peeled, cored, and chopped
1 teaspoon fresh lemon juice
2 cups heavy cream
4 large egg yolks
4 ounces Danish Blue, or other creamy blue cheese, rind removed and crumbled
Pinch salt
Honey
Toasted chopped walnuts
Phyllo cookies, recipe follows
2 sheets phyllo dough
2 tablespoons melted unsalted butter
2 tablespoons chopped walnuts
2 tablespoons sugar

Steps:

In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.