Blue Cheese Ice Cream
A creamy blue cheese ice cream with lemon and white pepper, for a savory-sweet dessert that feels bold, cool, and grown-up.
Prep 10 min · Cook 5 min · Total 4 hr 40 min · Makes about 1 quart (8 servings)
Ingredients
- 5 ounces of bleu cheese, crumbled
- 1 quart half and half
- 1/2 to 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon whole or cracked white peppercorns
Directions
- Warm the half and half with the peppercorns over medium-low heat, just until it feels hot when you touch it. Put about 2/3 of the crumbled cheese in a mixing bowl. Strain the hot half and half over the cheese, then add the sugar and lemon juice. Whisk until the cheese and sugar have fully dissolved into the mixture.
- Chill the base overnight, or for at least 4 hours. Right before you churn it, stir in the reserved pieces of bleu cheese. Freeze in your ice cream machine according to the manufacturer's instructions, then serve it to your friends without announcing the flavor first.