Instructions

ICE CREAM

• Beat egg yolks in a small bowl. Set aside.
• 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).
• 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.
• 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.
• Add cheese and stir until melted and incorporated. Cool to room temperature and refrigerate, covered, for at least 4 hours.
• Process mixture in an ice cream machine according to the manufacturer’s instructions. Freeze for at least 8 hours, preferably overnight.

SALTED CONES

• Heat oven to 350°F.
• 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.