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Peppercorn Soft-Ripened Cheese Ice Cream


Peppercorn Soft-Ripened Cheese Ice Cream
Yields 6
Zesty St. Mang Bavarian Made Soft-ripened Cheese with Mild Green Peppercorns adds exotic flavor to a summertime favorite. The cheese creates a smooth and rich texture while the peppercorns add a soft bite reminiscent of chocolate chips. You will need an ice cream making machine for this recipe.
Ingredients
    ICE CREAM
    1. 4 egg yolks
    2. 1¼ cup heavy cream
    3. 1¼ cup whole milk
    4. ½ cup granulated sugar
    5. Pinch salt
    6. 6 ounces St. Mang Bavarian Made Soft-Ripened Cheese with Mild Green Peppercorns
    SALTED CONES
    1. 1 egg white
    2. 3 tablespoons sea salt
    3. 6 sugar cones
    Instructions
      ICE CREAM
      1. Beat egg yolks in a small bowl. Set aside.
      2. Warm cream and milk in a saucepan over medium-low heat. Add sugar and salt and cook, stirring, until mixture is hot and steaming (do not let it boil).
      3. Once cream is steaming, reduce heat to low. Add a tablespoon of the warm cream mixture to the beaten egg yolks and stir constantly to temper the yolks; you do not want the heat of the cream to curdle the eggs. Continue to add a tablespoon of the cream mixture at a time until the yolks are warm.
      4. Pour egg mixture into the saucepan of cream. Cook over low heat, stirring, until custard thickens enough to coat the back of a wooden spoon, about 10 minutes. Strain mixture through a fine mesh sieve and into a large bowl.
      5. Add cheese and stir until melted and incorporated. Cool to room temperature and refrigerate, covered, for at least 4 hours.
      6. Process mixture in an ice cream machine according to the manufacturer’s instructions. Freeze for at least 8 hours, preferably overnight.
      SALTED CONES
      1. Heat oven to 350°F.
      2. Beat egg white and 2 tablespoons water in a small bowl. Paint the mixture on the top rim of the cones with a pastry brush. Sprinkle lightly with salt. Set cones upside down on a baking sheet and bake until salt has set, about 5 minutes. Cool before serving.
      Notes
      1. When beating egg yolks for ice cream, use a metal bowl to better gauge the temperature of the egg mixture.
      culture: the word on cheese https://culturecheesemag.com/

      Champignon North America

      Champignon North America, Inc. is the exclusive US importer of cheeses from Käserei Champignon, a 100-year old cheese producer located in Bavaria, Germany. Champignon cheeses are available nationally in supermarkets and specialty markets including Kroger, Whole Foods, Trader Joe’s, Publix, and Wegmans.