Having challenged myself to make a savoury ice cream, I decided on blue cheese as my flavour, melting strong blue cheese into the no-churn condensed milk and double cream ice cream base that I discovered a few months ago.
It was a bit of a nightmare!
I slowly melted 100 gram of Roquefort into a slug of double cream (from a 600 ml pot) over a gentle heat. Once the cheese was fully melted, I mixed it with the rest of the cream, which was still cold.
I thought the result was cool enough to whip so I poured it into Intergalactic Unicorn and set it beating.
But it wouldn’t stiffen and just as it was finally starting to do so, it split!
I threw in the condensed milk anyway (a 250 ml tin) and mixed it all in.
It looked disgusting! Like cottage cheese. I’m not a fan of cottage cheese.
And yet it tasted gorgeous!
I decided to go ahead and freeze it, just to see what happened.
A couple of days later, we got it out of the freezer, and to our surprise, it made a great ice cream! The lumpy bits were a little odd in texture but perfectly edible; the smoother bits were really lovely. And the balance between salty sharp blue and caramelly condensed milk was just right and worked very well.
I’ll make this again, hopefully within the month, if I have time. But I’ll adjust my method (as below) to avoid splitting the cream.
Roquefort & Condensed Milk Ice Cream
100 grams Roquefort, or other strong blue cheese
600 ml double cream
1 can (250 ml) condensed milk
Next time I’ll melt the blue cheese into a little double cream and set it aside. Then I’ll whip the remainder of the cream until it’s just short of stiff, before pouring in the condensed milk and beating again. Lastly, I’ll quickly and carefully mix in the blue cheese cream, and pour into a plastic box to freeze.