SSS # 7 - Roquefort-Honey Ice Cream

In my mind one of the greatest things about participating in a group like the Sunday Slow Scoopers is that it forces you to move beyond your culinary 'comfort zone'. Let's face it, most of us, even the most adventurous of eaters, has our favourite foods and we tend to stick with them. This week's recipe is a perfect example of this expanding my horizons.

 

I never used to enjoy blue cheese as a child but as my palette has expanded (no comparisons to my waistline thank you very much) I have come to appreciate and even love the complex flavours of blue cheese. That being said, I wasn't too sure about blue cheese in an ice cream. However, when Palma selected the Roquefort-Honey Ice Cream from the Perfect Scoop as 'her' flavour I had no choice but to make it.

 

Lebovitz suggests pairing it with baked pears thus taking care of the dessert andcheese course all at once. Of course we followed his advice and paired this ice cream with a pear galette with caramel - if David says to do it who are we to ignore his wisdom?

 

The final verdict - it was wonderful. The combination of the honey and cheese was sophisticated and complex. I doubt that I would want to eat this ice cream by the scoop but certainly would enjoy it paired with something.

 

 

Roquefort-Honey Ice Cream

6 tablespoons honey
4 ounces (110 gr) Roquefort or other blue cheese
1 cup (250 ml) heavy cream
1 cup (250 ml) milk
4 large egg yolks

In a small saucepan warm the honey, then set aside.

Crumble the Roquefort into a large bowl. Set a mesh strainer over the top.

In a medium saucepan, warm the milk.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly.

Scrape the warmed egg yolks back into the saucepan.

Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon. Note: because there is no sugar in this custard it will cook very quickly - watch carefully so you don't scramble your eggs!

Pour the custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted (some small bits are fine, and rather nice in the finished ice cream.) Stir in the cream and the honey.

Chill custard thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

Comments

[softdrink]

This reminds me of a cambozola cheesecake that a local restaurant makes. I tried it once and decided I'm not a fan. For me, blue cheese still belongs on salad.

[Jude]

I'm a bit skeptical but this recipe makes so much sense for some reason. I'd love to try it someday.

[Cindy Ruth]

Jerry-Your ice cream looks SO smooth. And that pear galette-Yum!

[Jerry]

Jill - blue cheese on salad or a cheese plate is an incredible thing - in ice cream it is interesting but I wouldn't want a steady diet of it.

Jude - you know that David Lebovitz would NOT lead us astray!

Cindy Ruth - the galette was incredible. I'll be posting that recipe shortly.

[Just Serving Ice Cream]

Wow! Looks great! I think that if I had been there to try it...my final verdict would have been that it's wonderful too!!!!

[Brad'll Do It]

I have to agree Jerry... not sure this flavor belongs in a cone, but it sure does enhance food.

[Jerry]

Just serving - you shjould give it a try.

Brad - I guess Palmabella won't be serving this in a cone at the GTG then! *smile*