Roquefort Honey Ice Cream
(Adapted from The Perfect Scoop, Ten Speed Press, 2007, by David Lebovitz)
This is as intense a cheese experience as you’ll get without veering into the savory side. You can nudge it further into dessert territory by serving a scoop on top of a simple fruit tart. Or go the cheese course direction and serve the ice cream on its own with a drizzle of honey and some toasted nuts.
Warm the honey in a small saucepan, then set aside. Crumble the cheese into a large bowl and set a mesh strainer over the top. Set aside.
Warm the milk in a medium saucepan. In a medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour this custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted—some small bits are fine, and are nice in the finished ice cream. Add the cream and honey, and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator.
Freeze in an ice cream maker according to the manufacturer’s instructions. Serve plain or drizzled with warm honey and sprinkled with toasted pecans or walnuts.
Recipe by Michalene Busico
Photography by Matt Armendariz