Blue cheese ice cream was our amuse bouche at a toney St. Louis restaurant and it sparked quite a debate among our group. This rich, indulgent tribute to blue cheese was a revelation to some and a challenge to others. The very idea of turning cheese into ice cream was too much for a few of our party—it completely blew their minds.
Admittedly, it seemed pretty radical to me too at the time, but I’m the adventurous type. And let’s be honest—it was ice cream! My philosophy is simple. If I don’t like it, I won’t eat any more, but one bite was all it took to realize I didn’t just like it—I loved it. So much so that I eagerly polished off my wife’s uneaten portion.
It was so good, I wanted to party like it was 1999. Wait a minute, it was 1999!
Fast forward two decades and I developed a craving for that fabulous creamy treat using an easy foolproof recipe you will surely love.
Blue Cheese Ice Cream Step By Step
You may use any cheese, from very mild gorgonzola to strong and tangy blue. I prefer the strong blue, then control the intensity by adjusting the quantity used in the recipe. Make it how you like it!
Whisk together the egg yolks and sugar.
When the custard is ready for the cheese, it will cling to the back of a spoon and just stay there.
Blue Cheese Ice Cream
A deliciously sweet and creamy, but tangy blue cheese ice cream!
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 3.5 cups 1x
Ingredients
- 5 large egg yolks
- 1/2 cup + 2 TBL granulated sugar
- 3 cups + 2 TBL heavy cream
- 4–5 oz blue or gorgonzola cheese – crumbled
- Something green for garnish, or a fresh berry or two
Instructions
- Scald the cream (almost boiling) in a small saucepan. You will know when it’s ready if it’s steaming but not bubbling. First bubble, regardless how small, remove from heat
- While cream is heating, separate egg yolks into a mixing bowl, whisk the sugar into the egg yolks until well combined
- When your cream is ready, remove from the heat and slowly whisk the egg and sugar mixture into it a little at a time. Remember if the cream is too hot you will curdle your eggs and have to start over.
- Whisk until it is well incorporated
- Return to the heat on medium low while stirring until it coats the back of a spoon (dip the spoon in, then run a finger down the back. If it clings and leaves a clear trail, it’s ready
- Crumble your cheese into the custard mix and gently stir until all the cheese is completely melted and well combined. Remember the blue mold will not melt
- Taste it and if you want more blue cheese flavor – add more! When it tastes right, transfer to a bowl to cool, then in the fridge to chill
- When thoroughly chilled, freeze it in an ice cream maker per the manufacturer’s instructions, then place it in your freezer overnight. This ice cream has a very low freeze point and it will take overnight to freeze
- When ready to serve remove from freezer and let it set for 15-30 minutes yo slightly soften and serve with a mint or basil garnish
Notes
Optional: Strain through a fine mesh sieve to remove the blue cheese mold