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Blue Cheese Ice Cream with Pomegranate Ripple
Prep: 30 min. + chilling Process: 20 min. + freezing
1 cup whole milk
1/2 cup sugar
5 egg yolks, beaten
1/2 cup crumbled blue cheese
1 cup heavy whipping cream, whipped
2 teaspoons pomegranate molasses
In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.