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July 9, 2014 • Posted by Brea Buffaloe
During these hot summer months, don’t you just wish everything came cold? When it comes to ice cream, there’s no limit to what savory meals you can turn into frozen treats. This may be hard to grasp at first but if you try out some of your favorite savory flavors, you’re sure to be won over.
Some of the flavors we like to experiment with in our recipes are avocado, corn, various cheeses, garlic and of course, bacon. Choose your meal-time favorites and get creative with your ice cream maker. Remember, just because it’s labeled as ice cream doesn’t mean it’s dessert. You can serve your new creation as a dollop in cold soups, over a salad or over other vegetables.
Here’s a great recipe to start with:
Cheddar Cheese Ice Cream adapted from The Nibble
2 cups half-and-half
2 cups milk
Fresh white ground pepper
1/2 vanilla bean, split lengthwise
9 large egg yolks
1-1/3 cups granulated sugar
16 ounces grated aged Cheddar
Heat the half-and-half, milk, vanilla bean, and white ground pepper in a saucepan over medium heat to boil. Stir occasionally to prevent mixture from sticking.
Turn off heat and let cool 10 minutes.
Whisk together the egg yolks and sugar in a bowl. In a thin stream, whisk half of the half-and-half mixture into the egg yolk mixture. Pour the remaining half in, whisking well.
Pour the mixture back into the saucepan over medium heat, stirring constantly. At 160°F, the mixture will give off a puff of steam. When the mixture reaches 180° it will be thick and creamy.
When the mixture is ready, quickly remove it from the heat. Pour it through a fine sieve into a bowl. Stir in the grated cheese and whisk to melt.
Rest the bottom of the bowl in an ice bath and let the mixture cool for 2 hours, stirring occasionally. Then freeze in your ice cream maker.