Description

Slightly savory and sweet, this frozen custard highlights the notes of caramel in blue cheese for a silky cold treat that pairs wonderfully with a charcuterie plate.

Ingredients

Units Scale

6 oz Castello's Danish blue cheese
1 cup half and half
2 egg yolks
1/2 cup sweetened condensed milk
1 tablespoon light brown sugar or maple sugar
1 ripe pear, cubed into 1 inch pieces
3 tablespoons butter

Instructions

In a heavy-bottomed pan, heat the half and half on low to a gentle simmer.
Meanwhile, whisk together the egg yolks and sugar until the mixture is light and pale yellow in color.
Once the half and half is simmering, slowly pour it into the yolk mixture, whisking constantly to prevent the eggs from scrambling.
Return the mixture to the pan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the sweetened condensed milk and blue cheese, mixing until the cheese is completely melted and incorporated.
In a separate pan, melt the butter over medium heat and add the cubed pear. Cook until the pear is soft and slightly caramelized, about 5 minutes.
Fold the caramelized pear into the custard mixture.
Chill the mixture thoroughly in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.

Notes

This ice cream pairs well with a charcuterie plate, especially with cured meats like sopressata. For a unique breakfast or brunch, serve it in a croissant sandwich with cold cuts. Store the ice cream in an airtight container in the freezer for up to two weeks. Use a mild blue cheese like Castello’s Danish blue for the best flavor balance.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 250
Sugar: 15
Sodium: 300
Fat: 18
Carbohydrates: 20
Fiber: 1
Protein: 7
Cholesterol: 90