Smoked cheese ice-cream: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| 100 g hard, smoked [[Cheese|cheese]], such as [[Cumberland Farmhouse cheese|Cumberland Smoked]], [[Grated|grated]] | | 100 g hard, smoked [[Cheese|cheese]], such as [[Cumberland Farmhouse cheese|Cumberland Smoked]], [[Grated|grated]] | ||
| 200 g [[ | | 200 g [[single cream]] | ||
| 100 g [[Sugar|sugar]] | | 100 g [[Sugar|sugar]] | ||
| 3 [[Egg yolks|egg yolks]]. | | 3 [[Egg yolks|egg yolks]]. | ||
Revision as of 15:12, 23 July 2016
| Smoked cheese ice-cream | |
|---|---|
 |
| Ice cream maker with built-in freezer | |
| Servings: | Serves 4 |
| Ready in: | 2 hours 40 minutes |
| Prep. time: | 2 hours 30 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 12th April 2013 |
Exactly what is says. I have not tried it, but sounds interesting.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g hard, smoked cheese, such as Cumberland Smoked, grated
- 200 g single cream
- 100 g sugar
- 3 egg yolks.
Method
- Over a gentle heat, melt the cheese, stirring well, until it has the consistency of a fondue.
- Slowly add the cream, beating well, until it is thoroughly mixed with the cheese. Allow to cool.
- Beat the egg yolks with the sugar until the eggs are foamy and the sugar had dissolved.
- Stir into the cooled cheese and cream and place in your ice-cream maker.
- Follow your manufacturer’s instructions.
Serving suggestions
Serve with fresh pineapple
Variations
You do not have to use smoked cheese - try any firm cheese you like
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