Cheddar Ice Cream for Apple Pie Max Falkowitz NATIONAL EDITOR Cheddar Ice Cream for Apple Pie [Photograph: Vicky Wasik] Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream. Its best eaten with apple pie, where its rich, cheesy bite cuts the fruits sweetness for a compound dessert that becomes greater than the sum of its parts. But stick to pie; this ice cream isnt meant to be eaten on its own. Why this recipe works: This ice cream is loaded with cheese for a genuine cheddar flavor. Blending cheese into ice cream turns it soft and creamy, superior to the leathery, oily texture cheddar takes on when melted over pie. Note: You can substitute half-and-half for the cream and milk in this recipe. Cheddar Ice Cream for Apple Pie The recipe box is closed. Read about why and how to export your data » About This Recipe YIELD: Makes 1 pint ACTIVE TIME: 45 minutes TOTAL TIME: 4 hours to overnight SPECIAL EQUIPMENT: ice cream maker; blender or immersion blender Ingredients 3 large egg yolks 1/4 cup plus 2 tablespoons sugar 3/4 cup heavy cream (see note above) 3/4 cup whole milk (see note above) 3 ounces sharp cheddar cheese, grated Kosher salt Procedures 1 In a heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. 2 Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. 3 Remove from heat and add cheddar. Let sit 1 minute, then whisk to combine. Use an immersion blender, or carefully transfer custard to a stand-alone blender, and blend until completely smooth, about 30 seconds. Add salt to taste, starting with a small pinch (seasoning will depend on saltiness of cheese). 4 Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 2 hours for ice bath, up to overnight for refrigerator. As base chills, it might separate slightly or form a skin. If so, wait until its completely chilled, then blend until smooth. 5 Churn ice cream according to manufacturers instructions. Transfer to an airtight container and harden in freezer for at least 4 hours before serving atop apple pie in small scoops.
Posted on: Wed, 19 Nov 2014 08:03:27 +0000
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