Gorgonzola Ice Cream

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
Gorgonzola Ice Cream
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5 from 4 votes

Gorgonzola Ice Cream

with just a hint of the Gorgonzola you can serve this with a fig tarte tatin, or poached pears
Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: an original recipe from Lavender and Lime


  • 300 mls milk
  • 200 mls cream
  • 5 egg yolks
  • 80 g fructose
  • 55 g Gorgonzola


  • 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:

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46 thoughts on “Gorgonzola Ice Cream

  1. 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! 🙂

  2. 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!

  3. 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!

    1. Thanks for the visit and the compliment Cali. I am really glad to hear that your shoulder is no longer giving you any problems 🙂

  4. Oh my! So sorry to hear you suffered so long with so much pain Tandy! And I hope your rib stays put this time!

  5. 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! 🙂

  6. 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!

  7. 5 stars
    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!

  8. 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!!!

  9. 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.

  10. 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 🙂

  11. 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.

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