BLUE CHEESE-PEAR ICE CREAM
Steps:
- In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
- In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
- Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
- Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
- To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
- Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
- Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
- Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.
BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE
Try this sweet-savory ice cream with a glass of Prosecco or other sweet sparkling white wine. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.
Nutrition Facts : Calories 270 calories, Fat 20g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 167mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
CREAMY POMEGRANATE ICE CREAM
My boys and I made this recipe for our 8th Annual Hopkins County Ice Cream Freeze Off.
Provided by Tami Armstrong
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 16.8 mg, Sugar 39 g
BLUE CHEESE ICE CREAM
Use a blue cheese you enjoy; the flavor profile of the cheese will come through in the ice cream. A blue d'Auvergne would be mild, slightly spicy and slightly sweet; a Gorgonzola would be bold, intense and complex. A Danish bleu would be the mildest choice; the milder cheeses will need less sugar. Adapted from a recipe at Serious Eats. http://bit.ly/fawLd8
Provided by DrGaellon
Categories Ice Cream
Time 4h10m
Yield 1 qt, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours.
- Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.
Nutrition Facts : Calories 268.7, Fat 19, SaturatedFat 12, Cholesterol 58.1, Sodium 296.8, Carbohydrate 18.3, Sugar 12.8, Protein 7.4
CREOLE CREAM CHEESE ICE CREAM
Steps:
- In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.
BLUE CHEESE ICE CREAM
This delicious recipe is courtesy of Elizabeth Falkner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.
FUDGE RIPPLE (MIX-IN FOR HOMEMADE ICE CREAM)
This is from David Lebovitz's wonderful book "The Perfect Scoop." If you make ice cream at home, you gave to have this cookbook! He advises to add this to ice cream this way: coat the bottom of your container with fudge ripple, then add ice cream, layering it with generous amounts of ripple. Don't mix or you'll have muddy ice cream instead of rippled ice cream. My experience is that I need to harden my ice cream or frozen yogurt for an hour or so before l do this, and that the ripple should be really cold-- in fact, it's best if I make the ripple a day or two in advance.
Provided by KLHquilts
Categories Frozen Desserts
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, sugar, corn syrup and cocoa powder in a saucepan.
- Bring slowly to a low boil, stirring constantly; be sure to break up any lumps of cocoa.
- Wen mixture begins to bubble around edges, bring all the way to a low boil and cook, stirring constantly, for about a minute.
- Remove from heat and stir in vanilla.
- Let cool, then refrigerate.
- Add to ice cream as described above.
Nutrition Facts : Calories 394.1, Fat 2.3, SaturatedFat 1.3, Sodium 41, Carbohydrate 103.1, Fiber 5.4, Sugar 65.5, Protein 3.2
More about "blue cheese ice cream with pomegranate ripple recipes"
10 BEST BLUE CHEESE DIP CREAM CHEESE RECIPES - YUMMLY
From yummly.com
BLUE CHEESE ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE POMEGRANATE ICE CREAM RECIPE - DREAM A …
From dreamalittlebigger.com
BLUEBERRY RIPPLE ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
PEANUT BUTTER FUDGE RIPPLE ICE CREAM - SAVING ROOM …
From savingdessert.com
THE BEST BUTTERSCOTCH RIPPLE ICE CREAM (MARICOPA COPYCAT)
From pastrychefonline.com
HOMEMADE RIPPLE ICE CREAM RECIPES - COOKEATSHARE
From cookeatshare.com
PEAR & BLUE CHEESE ICE CREAM WITH PEAR PRESERVES & APRICOTS
From spoonabilities.com
BLUE CHEESE ICE CREAM - RECIPEGULLET - EGULLET FORUMS
From forums.egullet.org
CROZIER BLUE CHEESE ICE-CREAM - CASHEL BLUE
From cashelblue.com
SUPER EASY ICE CREAM RIPPLE RECIPE TO TRY - CLAIRE JUSTINE
From clairejustineoxox.com
BLUE CHEESE ICE CREAM - CHEESE LOVER SHOP
From cheeselovershop.com
CREAMY POMEGRANATE ICE CREAM - A BEAUTIFUL MESS
From abeautifulmess.com
BLUE CHEESE ICE CREAM - CHEF GERRIE
From chefgerrie.com
BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE RECIPE: …
BLUE CHEESE PEAR ICE CREAM - EMERILS.COM
From emerils.com
BLUE CHEESE CHOCOLATE ICE CREAM – RECIPE
From icecreamscience.com
NO-CHURN BLUEBERRY SWIRL ICE CREAM - WILD THISTLE KITCHEN
From wildthistlekitchen.com
NO-CHURN PATRIOTIC RIPPLE ICE CREAM - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
CREAM CHEESE: A HOMEMADE ICE CREAM MIRACLE WORKER - TASTE
From tastecooking.com
RECIPE: FUDGE RIPPLE ICE CREAM (AKA MY FAVORITE ICE ... - HAYES IN …
From hayesinthefog.com
200-YEAR-OLD PARMESAN CHEESE ICE CREAM RECIPE - HUNGRY FOR …
From hungry4history.com
PEANUT BUTTER RIPPLE ICE CREAM RECIPE | FLICK OF THE WHISK
From flickofthewhisk.com
PEAR AND BLUE CHEESE ICE CREAM RECIPE BY MADELINE BUIANO
From thedailymeal.com
RICK BAYLESSPOMEGRANATE ICE CREAM - RICK BAYLESS
From rickbayless.com
STRAWBERRY RIPPLE ICE CREAM RECIPE! – THE LOCAL MOMS NETWORK …
From thelocalmomsnetwork.com
BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE | RECIPE …
From pinterest.com.au
RIPPLE ICE CREAM - COOKEATSHARE
From cookeatshare.com
BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE RECIPE: …
From stage.tasteofhome.com
NO-CHURN POMEGRANATE ICE CREAM | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
BLUE CHEESE ICE CREAM WITH POACHED PEARS | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
BLUE CHEESE ICE CREAM WITH POMEGRANATE RIPPLE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love