Cropwell Bishop Stilton and white port ice cream

Cropwell Bishop Stilton and white port ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

The Stilton we use comes from Cropwell Bishop, a village in Nottinghamshire, 20 minutes down the road from where my parents live and is perfect for this recipe, but any good quality blue cheese will work too. I find that Niepoort white port is delicious and complements the creamy texture of the cheese, preventing it from becoming too heavy. This tastes great with a pear sorbet.

Ingredients

Quantity Ingredient
500ml double cream
250ml whole milk
30g granulated sugar
45ml egg yolk
pinch salt
60g stilton cheese, rind removed and cut into 1 cm cubes
1 clove
3 tablespoons white port
2 tablespoons lemon juice

Method

  1. Pour the cream, milk and sugar into a saucepan. Bring slowly to the boil then remove from the heat and allow to cool a little.
  2. In a large bowl, whisk together the salt and egg yolks until thoroughly combined.
  3. Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.
  4. Pour the mixture back into the pan and slowly heat, stirring with a wooden spoon continuously, until it has reached 85°C.
  5. Stir at this temperature for 4 minutes or so. Do not allow it to boil.
  6. Add the cubed Stilton to the saucepan and stir over a low to medium heat until it has all melted. Remove from the heat.
  7. Add the clove and the port, then taste and season with lemon juice, plus a little salt or pepper if necessary.
  8. Cool down to 4°C within 90 minutes. To do this, either place the mix in a pan in a sink with cold water and ice cubes, or put the mix in a Ziploc bag inside a pan of cold water with ice cubes.
  9. Remove the clove and pour the mixture into an ice-cream maker and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
  10. As an alternative to the typical cheese board, serve on cheese biscuits with pear sorbet or grapes.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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