This gourmet ice cream balances the rich, salty tang of blue cheese with the floral sweetness of Manuka honey. It’s a bold yet sophisticated treat, perfect for serving with toasted nuts, fresh figs, or even a drizzle of balsamic reduction.
Ingredients:
1 cup (250ml) heavy cream – for a rich and creamy texture
½ cup (125ml) whole milk – balances the cream and makes the ice cream smooth
¼ cup (60ml) Manuka honey (UMF 15+ recommended) – adds depth and natural sweetness
2 oz (55g) blue cheese, crumbled – choose a mild blue cheese for a balanced flavor or a stronger one for a more intense experience
2 large egg yolks – create a silky, custard-like texture
Pinch of sea salt – enhances all the flavors
Instructions:
Heat the Dairy
In a medium saucepan, combine the heavy cream and milk over medium-low heat.
Stir occasionally until the mixture is warm but not boiling (about 160°F/70°C).
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth.
Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to prevent scrambling.
Gradually add the tempered yolks back into the saucepan, stirring continuously.
Cook the Custard
Reduce heat to low and stir constantly with a wooden spoon or silicone spatula.
Cook until the mixture thickens slightly and coats the back of the spoon (about 5–7 minutes). Do not let it boil!
The custard is ready when it reaches about 170°F/77°C.
Add Manuka Honey & Blue Cheese
Remove from heat and immediately stir in the Manuka honey and crumbled blue cheese.
Continue stirring until the cheese melts completely into the custard.
Chill the Mixture
Pour the mixture through a fine-mesh sieve to remove any lumps.
Cover and refrigerate for at least 4 hours, or until completely chilled.
Churn the Ice Cream
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
The ice cream should have a thick, soft-serve consistency.
Freeze & Serve
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Serve with toasted walnuts, fresh figs, or a drizzle of balsamic glaze for an extra layer of flavor.
Tips for Success:
✔ Use a mild blue cheese like Gorgonzola Dolce for a more subtle taste, or Roquefort for a stronger kick.
✔ If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes for about 4 hours until creamy.
✔ Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.