Ice Cream with Honey and Gorgonzola
Baking and Desserts • Italian
Description
Buckwheat honey and gorgonzola are not traditional in this ice cream flavor. Feel free to vary them by using any blue cheese and any type of honey, depending on your preference and what you have available in the fridge.
Ingredients
- 3.2% Milk 1 cup
- Cream 22% 1 cup
- Whole egg 3 pieces
- Goat cheese 5 oz
- Buckwheat Groats 7 tablespoons
Step-by-Step Guide
Step 1
Crumble the gorgonzola by hand into a deep bowl.
Step 2
In a separate bowl, whisk the egg yolks with 1 tablespoon of honey. Pour the milk into a heavy-bottomed saucepan, place it over heat, and bring it to a boil. Remove the milk from the heat and combine it with the whisked yolks while stirring continuously to prevent the yolks from cooking. Return the mixture to the saucepan over medium heat. Cook the mixture until it thickens to a cream-like consistency similar to liquid sour cream, stirring constantly at the edges and bottom of the saucepan to avoid burning the cream. Do not let the cream boil. Remove from heat and pour over the crumbled gorgonzola. Wait for the cheese to slightly melt, then stir the entire mixture until it is uniformly blended. The blue mold will not completely melt, but this will actually enhance the final flavor of the ice cream, so it's not a problem. Next, fold in the cold cream and honey. (If the honey is not in liquid form, melt it in a water bath). Stir again, cover the saucepan with a lid, and place it in the refrigerator overnight.
Step 3
Take out the ice cream and churn it in the freezer according to the instructions for 20–40 minutes. Fill an ice cream container with the resulting soft mixture and place it in the freezer for at least 4 hours until fully set.
Step 4
If you don't have a churner, immediately after refrigerating, pour the mixture into a container and place it in the freezer. Stir the contents of the container every 20–30 minutes until set to prevent crystallization of the future ice cream.
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