Blue Cheese and Peaches Ice- cream

By • August 24, 2012 1 Comments

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Blue Cheese and Peaches Ice- cream

Author Notes: Blue cheese Ice cream have I gone mad, nopes seriously recently I had served blue cheese and peaches for hors d'oeuvres and so i decided to test out how would it taste in ice cream. So here's my recipe for blue cheese and peaches ice cream. I have used Jeni's recipe, because I trust it a lot, only changes I made in the recipe is sub blue cheese with cream cheese and added some peaches also. If you like blue cheese , then you would love this ice cream a lot. You can use any type of blue cheese. And, by any chance you don't like peaches , you can use apricots.



Serves 2 pints

  • 2 cups Whole milk
  • 4 teaspoons Corn starch
  • 1 1/2 ounces Blue cheese
  • 1/8 teaspoon Fine sea salt
  • 11/4 cup Heavy Cream
  • 2/3 cup Sugar
  • 2 tablespoons Light Corn Syrup
  • 2 to 3 Peaches, chopped
  1. In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. In a large bowl, make an ice bath (heavy on the ice) and set aside.
  2. Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
  3. Gradually whisk the hot milk mixture into the blue cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of blue cheese. Pour the mixture into the ice cream maker and churn it as per your ice- cream maker's instruction manual and once the ice cream is done , remove it and add the chopped peaches and mix it with a spatula.
  4. pour the chilled base into the container and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
  5. When you remove the ice cream from the freezer, let it sit and relax for 5 to 10 minutes before you scoop and serve it—it doesn’t need to melt, but it does need to thaw slightly. Ideally, serve and eat it while it’s quite firm but pliable and you are able to easily roll it into a ball. Once you’ve scooped it, return any remaining ice cream to the freezer. If the ice cream has melted too much at room temperature, refreezing it will result in an ice cream that is too icy.
  6. If you do not want bits or pieces of peaches , you can also make a pulp out of it and mix it right before churning. I like the chopped pieces or bite of peaches so I churned the ice cream first and then added the peaches. Go for whatever you like. There are no hard rules. I have totally adapted Jeni's ice cream recipe , so if there is any confusion then follow her basic recipe sub cream cheese to blue cheese of your choice and add peaches. And, there you have wonderful ice-cream. Garnish it with mint leaves, if you wish to.How I would like to serve it - I would cut very thin triangle slices of blue cheese and place it right next to the ice-cream scoop and top the ice cream with some sliced caramelized peach. Yum!

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