This ice cream is a rich addition to a dessert cheese plate. It’s also great over pumpkin pie or poached pears.
If you hate blue cheese and suspect that it started as a horrible practical joke to make people eat mold, skip this recipe. Blue cheese isn’t a subtle layer in the taste profile here. It’s the dominant flavor. —Adventurous Ice Creams
Blue cheese ice cream base
powdered skim milk
cream cheese, cut into small pieces
blue cheese, crumbled into small pieces
white cooking wine
Chocolate fig swirl
dried figs, chopped fine (about 6 figs)
semisweet chocolate, chopped fine
In This Recipe
Heat cream, milk, 1 cup sugar, powdered milk, cream cheese, and blue cheese over medium heat. Gently whisk until sugar dissolves and cheeses melt (mostly—there will probably be a few bits that refuse to melt). Remove from heat before mixture boils.
Strain mixture into a medium bowl. Discard any unmelted bits of cheese (or spread them over a piece of toast for a sweet snack).
Cover and chill for at least two hours, preferably longer.
While the cream mixture chills, make the swirl. Mix chocolate, cocoa, and salt in a small bowl. Set aside.
Heat water, 2 T sugar, and corn syrup in a small saucepan or skillet. Stir until sugar dissolves. Bring to a boil.
Pour hot mixture over chocolate, cocoa, and salt. Whisk until smooth. Set aside to cool to room temperature.
When the cream mixture is chilled, churn it to a soft-serve consistency according to your ice cream maker manufacturer’s instructions.
Spread a thin layer of the soft-serve ice cream in the bottom of a freezer-safe container. Smear a spoonful of the chocolate fig swirl sauce over the ice cream. Cover the sauce completely with another thin layer of a ice cream. Smear a spoonful of sauce over this layer. Continue alternating ice cream and sauce until your container is full. Freeze for at least four hours.