Thursday, September 15, 2011

Cook it :: Rogue River Blue Cheese Ice Cream...

... with a Honey Fig Swirl.

That's a mouthful - and so is the ice cream.  When I pulled the cheese out and had it on the counter Mr. Hedin was extremely doubtful if the aromatic blue cheese would ever make a delicious ice cream.  Because of my crazy good connections at Metropolitan Market, I am the proud owner of 1.5 pounds of the coveted and award winning Rogue River Blue Cheese.


I'm not sure if the cheese is technically in store yet - I know that Kirstin and I split half of a wheel that was the first wheel available in the state!  Eek!  Can I tell you how special I felt?  And I happened to have green figs in the house when the cheese arrived - heaven.

So when I looked at a giant piece of amazing cheese I needed more things to do with it than just sit and eat it.  Because I could.  It's really really really that good.  With everything else that's come into my house over the last month and a half - I decided to turn it into ice cream.  But how?  Is that weird?

I am sure I've had savory ice creams before.  And I know they make them on Iron Chef all the time.  But could I pull it off?  I started with Jeni's Ice Cream recipe for Gorgonzola Dolce Ice Cream but used way less cheese - and made the same tweaks I have been making with all of her ice creams.



Rogue River Blue Cheese Ice Cream with a Honey Fig Swirl
makes one pint

2 cups whole milk
1 1/4 cups heavy cream
2 tablespoons corn syrup
1/2 cup sugar
2 egg yolks
1 ounce Rogue River Blue Cheese, crumbled
1 cup chopped green figs
1/2 cup honey
1/2 cup water

Fill a large bowl half full of ice and water and set aside.  In a smaller bowl, that will fit into the ice bath bowl, whisk two egg yolks together with the cheese.  


n a 3 quart saucepan combine milk, cream, sugar and corn syrup and bring to a boil over medium heat.  Whisk at a rolling boil for four minutes.  Remove from heat and scoop 1/4 cup of hot milk mixture and quickly whisk into egg yolks.  Repeat until egg yolks are integrated.  Pour remaining milk mixture into egg yolk bowl and whisk to combine all ingredients.  Place bowl into ice water bath and let mixture cool completely.  Do not stir.  

In a small saucepan combine figs, honey and water.  Bring to a boil and cook three to four minutes until water begins to evaporate.  Reduce heat and simmer another 10 minutes until thickened.  Pour figs into food processor and pulse 3-4 times.  

When cooled, pour mixture into ice cream maker.  Let spin until thick and creamy (about 25 minutes).  Pack into an airtight container, alternating layers of ice cream and figs, and freeze at least four hours.



Oh - and it's the perfect dessert for my birthday week celebration!  Served with candied walnuts and fresh figs... YUM!



1 comment:

  1. I love the cheeses made by the Rogue Creamery! Making their Rogue Blue into ice cream with honey and figs sounds incredible. We purchase their cheeses online from their website: http://www.roguecreamery.com/

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