This curious combination of flavors will surprise you, as it did the unsuspecting friends I invited over to taste test it. One was so enamored of it that she kept digging her spoon in until the container was scraped clean! I like to serve this with warm oven-baked pears. Not only do they taste very good together, but the combination does double duty as the cheese course and the dessert. A few helpful tips: You can replace the Roquefort with a favorite blue cheese, with excellent results. Also, if your honey is very strong, you may wish to use the smaller amount indicated. And be a bit careful when making the custard; because it has no sugar, it will cook quickly.
Recipe information
Yield
makes 3 cups (750 ml)
Ingredients
Preparation
Step 1
Warm the honey in a small saucepan, then set aside. Crumble the cheese into a large bowl and set a mesh strainer over the top.
Step 2
Warm the milk in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 3
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted (some small bits are fine and are rather nice in the finished ice cream, I think). Stir in the cream and honey, then stir until cool over an ice bath.
Step 4
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 5
Roquefort-Honey Ice Cream is lovely drizzled with warm honey and served with toasted pecans or walnuts scattered over the top.
