Gorgonzola Ice Cream
with just a hint of the Gorgonzola you can serve this with a fig tarte tatin, or poached pears
Makes enough for: 1 batch 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