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:

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.