michelle picker cooks

If you like a bit of blue cheese after dinner, try this ice cream instead. Unlike most of my ice creams, this one was made with egg yolks.

In a small saucepan or in a cup in the microwave warm ⅔ of a cup of honey and set aside. Roughly chop 110g (4 oz) of gorgonzola and place it in a mixing bowl. In a saucepan warm 1 cup of full cream milk with ½ a cup of double cream. Meanwhile, whisk 4 egg yolks and continue to whisk as you slowly pour in the warmed milk and cream. Transfer the mixture back to the saucepan over medium heat and cook, stirring constantly, until the mixture has thickened into a custard that coats the back of a spoon. Strain the custard onto the cheese, add the warm honey and stir until the cheese is mostly melted. Lastly, add ½ a cup of light sour cream and mix well. Chill, preferably overnight, before churning. After churning, freeze for at least 4 hours before serving. I served my ice cream with a poached fig.