Wisconsin Aged Cheddar Cheese Ice Cream
For the discerning palate, sweet and savory aged cheddar cheese ice cream. Recipe created by chef Gale Gand and cheesemaker Joe Widmer.
2 cups half-and-half
2 cups milk
Fresh white ground pepper
1/2 vanilla bean, split lengthwise
9 large egg yolks
1 1/3 cups granulated sugar
2 cups (16-ounces) grated Wisconsin Aged cheddar cheese
- Heat the half-and-half, milk, white ground pepper and vanilla bean in a saucepan over medium heat to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let cool 10 minutes to infuse the flavors. Whisk the egg yolks and sugar together in a bowl. In a thin stream, whisk half of the hot milk/cream mixture into the egg yolk mixture. Then pour the remaining half in and whisk well. Pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon. At 160°F (70°C), the mixture will give off a puff of steam. When the mixture reaches 180°F (85°C) it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
- When the mixture is ready, quickly remove it from the heat. Pour it through a fine sieve into a bowl. Stir in the grated cheese and whisk to melt.
- Rest the bottom of the bowl in an ice bath. Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to the directions of your ice cream machine.
Makes 6 servings.
Recipe by chef Gale Gand and cheesemaker Joe Widmer.
Recipe and photograph provided courtesy of the American Dairy Association.