Cheddar Ice Cream for Apple Pie

Ingredients

• 3 large egg yolks
• 1/4 cup plus 2 tablespoons sugar
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 3 ounces sharp cheddar cheese, grated
• Kosher salt

Directions

1. In a heavy-bottomed saucepan, whisk the egg yolks and sugar together until they’re thoroughly mixed. Add the cream and milk, whisking until the yolk mixture is worked in completely. Set the pot over medium-low heat and cook, whisking often, until the custard coats a spoon and a swipe of your finger across the back makes a clear path, or until the custard reaches 170 degrees F.
2. Take the pan off the heat and stir in the cheddar. Let it rest for 1 minute, then whisk everything together. Blend the custard with an immersion blender, or carefully move it to a stand-alone blender, and process until it’s totally smooth, about 30 seconds. Season with salt to taste, beginning with a small pinch, since the amount you need will depend on how salty your cheese is.
3. Strain the custard through a fine mesh strainer into an airtight container, then chill it in an ice bath or in the refrigerator until it reaches 40 degrees F, about 2 hours in an ice bath or up to overnight in the refrigerator. While it chills, the base may separate a bit or develop a skin. If that happens, let it chill completely first, then blend it again until smooth.
4. Churn the ice cream according to the manufacturer’s instructions. Spoon it into an airtight container and let it firm up in the freezer for at least 4 hours before serving in small scoops on top of apple pie.