Every time we serve this at our supper clubs it steals the show. We’ve paired it with baked figs and thyme-infused honey, poached pears with brandy snaps and port jelly, and – to be honest – we’ve eaten leftovers for days with nothing but a glass of red wine. You can go with whatever blue cheese you like. They all seem to work well, though our current preference is for a 50:50 split of Stilton and Roquefort.
Ingredients
Makes about 1 litre or roughly 20 scoops
800ml double cream
6 x egg yolks (save the whites for meringues)
170g golden caster sugar
150-200g blue cheese*, crumbled
You’ll need:
Heavy-bottomed saucepan
2 x mixing bowls, one filled with iced water
Thermometer (optional)
Ice cream machine (optional)
Method
- In a saucepan over a medium heat, bring the cream to a boil.
- While the cream is heating up, in a large bowl whisk together the egg yolks and sugar until pale and fluffy.
- As soon as the cream begins to boil, take the saucepan off the heat. Using a ladle, add one ladle-full of the cream to the egg yolk and sugar mixture, whisking quickly until the first ladle-full is incorporated.
- One ladle at a time, repeat the process and add more cream to the egg yolk and sugar mix.
- Once you’ve added about two thirds of the cream, transfer the contents of the bowl back into the saucepan, whisking quickly.
- Place the saucepan back on a medium heat and, constantly whisking the mixture, bring the liquid up to 80 degrees Celsius (or until the liquid coats the back of a spoon).
- Remove the saucepan from the heat, place it in the bowl of iced water, and immediately whisk in the blue cheese until no more clumps can be seen in the whisk when you take it out.
- For the best results, transfer the mixture to your ice cream bowl and cool for an hour in the fridge before freezing with the ice cream machine and then storing in the freezer. If you don’t have an ice cream machine, you’ll get a good result simply by allowing the mixture to cool and then transferring to the freezer.
- 30 minutes before serving, remove the ice cream from the freezer and store in the fridge.