2000s Recipes + Menus

MahÓn Cheese Ice Cream

Makes About 1 quart
  • Active Time:15 min
  • Start to Finish:7 hr (includes freezing)
January 2005
A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona.
  • 3 cups whole milk
  • 3 large eggs
  • 1/2 cup sugar
  • 4 oz cream cheese, softened
  • 4 oz Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
  • 1/2 teaspoon vanilla
  • Special equipment:

    an instant-read thermometer; an ice cream maker
  • Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175ºF on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
  • Let soften at room temperature 20 minutes before serving.
Cooks’ note: Ice cream can be made 1 week ahead.
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