Blackberry Blue Cheese Ice Cream Recipe

Blackberry Blue Cheese Ice Cream Recipe

Our 2012 GAICC "Most Unique yet Surprisingly Good Award Winner!"

Print

Difficulty

easy

Yields

5 servings

Ingredients

Blue Cheese Ice Cream Base

  • 1 Egg Yolk
  • 2 Cups Whole Milk
  • 2 Cup Heavy Cream
  • 2/3 Cup Sugar
  • 1/4 Cup Mild Blue Cheese (Crumbled)

Blackberry Honey Sauce

  • 12 Ounces Blackberries (Crushed)
  • 1/3 Cup Honey
  • 1/4 Cup Water
  • 1 Tablespoon Sugar
  • 1/4 Teaspoon Cinnamon

Directions

  • First begin make the blue cheese ice cream. Mix together the egg yolk, milk, cream, and sugar in a medium-sized saucepan over low heat.
  • Once the mixture is warm, but not
    hot, add the blue cheese and stir
    until blended.
  • Continue to cook over low heat until the mixture is hot but not boiling, stirring every minute or
    two. Remove it from the heat and then refrigerate for at least 4 hours, or overnight.
  • While the blue cheese ice cream base is cooling, make the blackberry honey swirl.
  • Mix together all of the
    ingredients except the cinnamon in a small saucepan over medium-high heat.
  • Allow the mixture to come to a boil, then lower the heat and simmer the
    mixture for 20 minutes, stirring
    every few minutes.
  • Then remove the pan from the heat, stir in the cinnamon, and refrigerate until use.
  • Once the ice cream base has adequately chilled, remove it from the refrigerator and prepare it according to the directions on you ice cream maker.
  • During the last few minute of churning, pour in the blackberry honey sauce.
  • Once the ice cream has been adequately churned, place it in a freezer-safe container and store it in the freezer for 4 hours before serving.

Inspired By Rodelle

Eating Healthy with Rodelle

Eating Healthy with Rodelle

January 3rd, 2018

The new year is always a great time to kick off new healthy habits - including everything from working on your fitness to cleaning up your eating. After all of the holiday baking and preparing treats for friends and family, you may be accustomed...

Read More