Try this sweet-savory ice cream with a glass of Prosecco or other sweet sparkling white wine. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Blue Cheese Ice Cream with Pomegranate Ripple
Blue Cheese Ice Cream with Pomegranate Ripple
Prep Time
30 min
Cook Time
20 min
Yield
3-1/2 cups
Ingredients
- 1 cup whole milk
- 1/2 cup sugar
- 5 large egg yolks, beaten
- 1/2 cup crumbled blue cheese
- 1 cup heavy whipping cream, whipped
- 2 teaspoons pomegranate molasses
Directions
- 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 maker 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.
Nutrition Facts
1/2 cup: 270 calories, 20g fat (11g saturated fat), 204mg cholesterol, 167mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 6g protein.
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