Make Ahead

Blue Cheese Ice Cream with Chocolate Fig Swirl

Photo by Adventurous Ice Creams
Author Notes

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

  • Prep time 24 hours
  • Cook time 30 minutes
  • Makes 1 quart
Ingredients
  • Blue cheese ice cream base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 1 tablespoon powdered skim milk
  • 1 ounce cream cheese, cut into small pieces
  • 3 ounces blue cheese, crumbled into small pieces
  • 1 teaspoon white cooking wine
  • Chocolate fig swirl
  • 1/2 cup dried figs, chopped fine (about 6 figs)
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 teaspoon corn syrup
  • 2 ounces semisweet chocolate, chopped fine
  • 1 teaspoon cocoa powder
  • 1 pinch salt
In This Recipe
Directions
  1. 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.
  2. Strain mixture into a medium bowl. Discard any unmelted bits of cheese (or spread them over a piece of toast for a sweet snack).
  3. Cover and chill for at least two hours, preferably longer.
  4. While the cream mixture chills, make the swirl. Mix chocolate, cocoa, and salt in a small bowl. Set aside.
  5. Heat water, 2 T sugar, and corn syrup in a small saucepan or skillet. Stir until sugar dissolves. Bring to a boil.
  6. Pour hot mixture over chocolate, cocoa, and salt. Whisk until smooth. Set aside to cool to room temperature.
  7. When the cream mixture is chilled, churn it to a soft-serve consistency according to your ice cream maker manufacturer’s instructions.
  8. 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.

See Reviews

See what other Food52ers are saying.

Review