Roquefort-Honey Ice Cream

Name: Roquefort-Honey Ice Cream
Yield: makes 3 cups (750 ml)
Ingredients: 6 to 8 tablespoons (90 to 125 ml) good-flavored honey; 4 ounces (115 g) Roquefort or blue cheese; 1 cup (250 ml) whole milk; 4 large egg yolks; 1 cup (250 ml) heavy cream

December 9, 2011

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.

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