Blue Cheese And Chocolate Chunk Ice Cream Recipes

BLUE CHEESE AND CHOCOLATE CHUNK ICE CREAM

Steps:

• Place the blue cheese, lemon juice, sugar, and salt in a large bowl. Bring the heavy cream to a boil in a medium saucepan, stirring occasionally. Pour the heavy cream over the blue cheese mixture and stir until melted and combined. Chill the mixture in the fridge, at least 30 minutes.
• Once chilled, pour into an ice cream maker and freeze according to manufacturer's directions, about 20 minutes. Stir in the dark chocolate chunks and freeze until firm, about 4 hours.

CHOCOLATE CHUNK CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
• Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
• Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

BLUE CHEESE ICE CREAM

Steps:

• Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours.
• Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.

BLUE CHEESE-PEAR ICE CREAM

Steps:

• In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
• In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
• To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
• Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
• Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
• Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.

BLUE CHEESE ICE CREAM

Steps:

• Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.