Roquefort-Honey Ice Cream

1. 1

   Warm the honey in a small saucepan, then set aside.

2. 2

   Crumble the cheese into a large bowl and set a mesh strainer over the top.

3. 3

   Warm the milk in a medium saucepan.

4. 4

   In a separate medium bowl, whisk together the egg yolks.

5. 5

   Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

6. 6

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

7. 7

   Pour the custard through the strainer and stir it into the cheese.

8. 8

   Stir until most of the cheese is melted (some small bits are fine and are rather nice in the finished ice cream, I think).

9. 9

   Stir in the cream and honey, then stir until cool over an ice bath.

10. 10

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

11. 11

    Roquefort-Honey Ice Cream is lovely drizzled with warm honey and served with toasted pecans or walnuts scattered over the top.

* Per serving · 4 servings · Values may vary.

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