Vanilla ice cream is so last year.
"Serve it sundae-style with ganache, brandied cherries, and candied walnuts."
Prep: 30 minutes
Total: 6 minutes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, split and seeds scraped
1/2 cup refined sugar
4 each egg yolks
1 cup mild blue cheese
I developed this recipe a few years ago for the Bedford Cheese Shop's blog, but I've since served it at my pop-up dinners and the Cheesemonger Invitational.
1. Add cream, milk, and vanilla bean with scraped seeds to a heavy-bottomed saucepan.
2. Heat over medium-low heat until small bubbles form and burst. Do not boil.
3. While cream is heating, whisk together egg yolks and sugar until pale and creamy. Temper the eggs by slowly adding 1/2 cup hot cream to the egg mixture, whisking constantly.
4. Reduce heat to low and whisk egg mixture into saucepan. Continue cooking, stirring and scraping the bottom of the pan frequently until mixture thickens to coat the back of a spoon.
5. Remove from heat and set aside. You can discard the vanilla bean pod. Crumble cheese into pea-sized pieces and place in a fine mesh strainer set over large bowl.
6. Pour the hot custard over the cheese, stirring to aid melting. Once cheese is incorporated into custard, set the bowl over an ice bath and refrigerate mixture.
7. Once cooled completely, freeze in an ice cream maker according to manufacturer's instructions. Store in freezer until firm or ready to serve.