Blackberry Blue Cheese Ice Cream Recipe

Blackberry Blue Cheese Ice Cream Recipe

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





5 servings


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


  • 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

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