Shortly before I moved to Gordons Bay I heard a pop when I closed the boot of my car. Thinking it was the tendon in my neck snapping, I thought nothing of it. But, 6 months after my move I could barely lift my right arm to brush my teeth. I went to see an orthopaedic surgeon and he diagnosed my problem as being what is commonly called snapping scapula syndrome. He gave me a voltaren injection and referred me to another surgeon who specialised in this problem. He felt my shoulder, confirmed the diagnosis and sent me for physiotherapy. As he did not know of any local therapists, I made the round trip of 113 kilometres twice a week for 4 months. The massage and anti-inflammatories resulted in the Doctor stating my problem was cured and off I went for my December leave. By January the pain was back and this time I went to a local physiotherapist who was treating a friend of mine for rotator cuff problems. She did the same treatment around my scapula but with it not improving I decided to see a chiropractor. He took an x-ray and told me my rib had sublocated. He could put the rib back, but after 2 years of it being out of place – since I heard it pop – the tendon had lengthened to keep it out. Dr. Tasker to me is the best diagnostician and so when my tricep that I injured in December was not responding to acupuncture and massage I went back to see him. Lo and behold, my left rib was out of place! He popped it back in, and within days, the pain I had endured was gone. What won’t be out of place is this amazing Gorgonzola ice cream. Served as an alternative to a cheese platter, accompanied by a fig tarte tatin, this made for an interesting after dinner course.
Gorgonzola Ice Cream
Ingredients
- 300 mls milk
- 200 mls cream
- 5 egg yolks
- 80 g fructose
- 55 g Gorgonzola
Method
- Place the milk and the cream into a sauce pan
- Bring to blood temperature over a medium temperature
- Place the egg yolks and fructose into a mixing bowl
- Whisk until at the ribbon stage
- Pour half of the milk onto the eggs, whisking continuously
- Add the mixture back into the pan with the rest of the milk
- Stir with a wooden spoon until 82° Celsius
- Strain into a large pouring jug and mix in the Gorgonzola
- Leave to cool before placing into the fridge overnight
- Churn as per your ice cream machine manufacturers' instructions
Click on the links for conversions and notes.
What I blogged May 11:
Sheesh Tandy, two years! I’m sorry it took them so long to fix it for you. I’m glad you’re feeling better now. And I’ve never heard of gorgonzola icecream, that’s brilliant! 🙂
Thanks Celia, I am also glad the pain has gone 🙂
Hmm, I’m not one for gorgonzola but sure Pete would love it.
Have a great Monday.
🙂 Mandy xo
Would you make it for him?
I love Blue Cheese ice cream but haven’t made it for ages – thanks for the great reminider! Gald you got sorted – we have a therapist in Spain near us that people queue every day to visit, he works wonders too!
It makes such a difference to have a good therapist!
Yikes! Sorry to hear about the troubles you have been having. I once had Frozen Shoulder Syndrome and it was awful. I have basically no problems now (it took nearly a year to go away) and it has made me really appreciate my health!
Your Gorgonzola Ice Cream is quite fancy and sophisticated!
Thanks for the visit and the compliment Cali. I am really glad to hear that your shoulder is no longer giving you any problems 🙂
Oh my! So sorry to hear you suffered so long with so much pain Tandy! And I hope your rib stays put this time!
I wish it would Shashi 🙂
Mmmm – fabulous – Tandy and figs are still in season here!
You are so lucky Rachel!
What an ordeal! I’m glad the pain is gone! I love the idea of serving this instead of a cheese course. The flavor must be so interesting!
It was very interesting indeed 🙂
Awww Tandy!! I’m so sorry for all the pain you had! …but I am thankful that you are doing better now!! What a relief! …also, this looks delicious! What a unique recipe! YUM! 🙂
Thanks Cailee 🙂
I am SO glad you found relief from your pain!!! This ice cream sounds amazing! 🙂
Thanks Krista 🙂
That sounds like an awful injury!! But this looks like a seriously delicious ice cream 🙂 I’ve been wanting to try a gorgonzola ice cream from Jeni’s Splendid cookbook and now I REALLY want to make it!
I hope you do give this a try!
Damn delicious!!!
i think i’m gonna try this since i used to add gorgonzola to vanilla ice cream and i’m called a nerd by that…
Worth being called a nerd for I think!
wow, I would have never had thought to pair this cheese in an icecream but I can so see how this works and I can’t wait to try it. Oh my so sorry about all the hassle you have gone through with your scapula and ribs… ouch! I hope it stays in place. Take Care of yourself!
Thanks Bobbi. It seems to be better and I’m in no pain. Enjoy the ice cream 🙂
Oh Tandy!! Living with pain is horrific and to think it could have been a simple fix – makes you wonder sometimes doesn’t it. As for this icecream with a fig tart tartin – well you are just plain mean!!! YUM!!!
It does make me wonder how often a misdiagnosis happens.
I haven’t made a savory ice cream yet, but I want to! This gorgonzola looks fabulous.
Thanks Joanne, I love how the flavour worked 🙂
I’ve never thought to make ice cream with gorgonzola! Very creative recipe.
Thanks Pam 🙂
I am such an ice cream buff, so without saying I will make this, I think you already know I will be making this Tandy lol. I love this recipe.
Hope you enjoy it Kia 🙂
Wow Tandy, this is such an interesting ice cream…I kind of like the idea of adding Gorgonzola…and can understand the combination of flavors…
Thanks for the inspiration…have a great week 🙂
Thanks for the visit Juliana and I am so glad to have inspired you 🙂
Gorgonzola ice cream! Why not try this indulgent dessert – it sounds wonderful Tandy 🙂
Thanks Merryn 🙂
You poor thing Tandy! But glad to hear that the pain is no longer there! As for gorgonzola ice cream, it’s a definite yes from me 😀
So glad to read that! It is a strange flavour for a lot of people 🙂
Great recipe Tandy. I bought some very nice Italian Gorgonzola on my recent trip to the Barossa. As I’m the only blue cheese eater for miles around, I will bookmark this so when my friend (also a lone blue cheese eater) comes over, we can enjoy this together.
Hope you indulge when your friend comes to visit 🙂
Tandy…. this is amazing! Kind of like the chocolate & vegemite thing we have doing the rounds here in Aus at the mo.
I am not so sure about chocolate and vegemite but I am sure about this 🙂