Side Pannel
Queso Ice Cream (Cheddar Cheese Ice Cream)
Queso Ice Cream (Cheddar Cheese Ice Cream)
- Recipe Submitted by Juicy on 03/26/2014
Category: Kids, Frozen
Ingredients List
- 1 1/2 cups (375 mL) whole milk
- 2/3 cup (130 grams) sugar
- 8 ounces (230 grams) mild cheddar cheese
- 6 large egg yolks
Directions
Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.
1. Warm the milk and sugar in a medium saucepan. While the milk is warming, grate 6 ounces (about 170 grams) of the cheddar cheese into a large bowl and set a mesh strainer on top. Prepare an ice bath.
2. In a separate medium bowl, whisk together the egg yolks. Whisking constantly, slowly pour the warm mixture into the egg yolks. Scrape the warmed egg yolk mixture back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. It should be thick enough that your finger leaves a definite trail through the coating on the spatula that does not flow back together. Do not let custard boil.
4. Pour the custard through the strainer and stir it into the cheddar cheese. Keep stirring until the cheese is melted. Transfer the bowl to an ice bath and stir mixture until cool. Slice the rest of the cheddar cheese into small cubes and refrigerate as well.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. Scatter the cheddar cheese cubes within the ice cream as you remove it from the ice cream maker. Chill in the freezer for at least 4 hours before eating. Serve with homemade pan de sal.
1. Warm the milk and sugar in a medium saucepan. While the milk is warming, grate 6 ounces (about 170 grams) of the cheddar cheese into a large bowl and set a mesh strainer on top. Prepare an ice bath.
2. In a separate medium bowl, whisk together the egg yolks. Whisking constantly, slowly pour the warm mixture into the egg yolks. Scrape the warmed egg yolk mixture back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. It should be thick enough that your finger leaves a definite trail through the coating on the spatula that does not flow back together. Do not let custard boil.
4. Pour the custard through the strainer and stir it into the cheddar cheese. Keep stirring until the cheese is melted. Transfer the bowl to an ice bath and stir mixture until cool. Slice the rest of the cheddar cheese into small cubes and refrigerate as well.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. Scatter the cheddar cheese cubes within the ice cream as you remove it from the ice cream maker. Chill in the freezer for at least 4 hours before eating. Serve with homemade pan de sal.
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