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5 from 2 votes

Gorgonzola Ice Cream

with just a hint of the Gorgonzola you can serve this with a fig tarte tatin, or poached pears
Author: an original recipe from Lavender and Lime


  • 300 mls milk
  • 200 mls cream
  • 5 egg yolks
  • 80 g sugar - I used 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 sugar 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