BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE

Blue Cheese Ice Cream with Pomegranate Ripple image

Try this sweet-savory ice cream with a glass of Prosecco or other sweet sparkling white wine. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 50m

Yield 3-1/2 cups.

Number Of Ingredients 6

Ingredients

1 cup whole milk
1/2 cup sugar
5 egg yolks, beaten
1/2 cup crumbled blue cheese
1 cup heavy whipping cream, whipped
2 teaspoons pomegranate molasses

Steps:

In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.

Nutrition Facts : Calories 270 calories, Fat 20g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 167mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.