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Food & Entertaining

Chef Rochelle's Valdeon Bleu Cheese Ice Cream

Author: Karen Fernau
Issue: November, 2016, Page 114
Makes 1½ quarts

6 ounces Valdeon bleu cheese
1 quart heavy cream
2 cups whole milk
¾ cup granulated sugar
1 tablespoon lemon juice
Salt to taste
Typically a pastry topped with fruit, a galette is a surprising side dish when its flaky pocket opens to reveal a butternut squash-and-apple filling beneath a dollop of bleu cheese ice cream.
Place cheese in a blender. Set aside. Add cream, milk and sugar to a large saucepan. Heat on medium-high until sugar is dissolved. Pour over cheese. Add lemon juice and season with salt. Blend until smooth. Drain mixture through a chinois and churn in an ice cream maker until stiff, or the consistency of ice cream. Add more crumbled bleu cheese if desired.

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