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Blue Cheese Ice Cream with Pomegranate Ripple

Try this sweet-savory ice cream with a glass of Prosecco or other sweet sparkling white wine. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Process: 20 min. + freezing
  • Makes
    3-1/2 cups

Ingredients

  • 1 cup whole milk
  • 1/2 cup sugar
  • 5 egg yolks, beaten
  • 1/2 cup crumbled blue cheese
  • 1 cup heavy whipping cream, whipped
  • 2 teaspoons pomegranate molasses

Directions

  • In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.
Nutrition Facts
1/2 cup: 270 calories, 20g fat (11g saturated fat), 204mg cholesterol, 167mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 6g protein.

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