Stilton ice cream
Only use fresh eggs for this recipe. This ice cream is nice with spinach or carrot puree or jelly.
Ingredients
- 50 g Stilton cheese, rind removed
- 3 yolks
- 50 g icing sugar
- 300 ml whipping cream
- 3 egg whites
Method
- Line a loaf tin with cling film
- In a large bowl beat together the yolks and sugar, finely crumble the cheese and add to the pale yolks, beat until well mixed. In another bowl whip the cream, then add to the cheese mixture. In another clean bowl whisk the egg whites until firm, then fold into the cheese / cream mixture. Pour into lined loaf tin, cover with cling film and freeze for several hours. Move from freezer to fridge for about 30 minutes to one hour before serving.
Variations
Use other blue cheeses: Roquefort for a strong taste, or Gorgonzola, Gorgonzola dolce, or Yorkshire blue for a milder taste.