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
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.