Gingerbread Blue Cheese ice cream
By: Anders@icecreamnation.org
- 400 ml (about 1.7 cups) cream
- 250 ml (1 cup) milk
- 100 ml (0.4 cup) sugar
- about 3 tablespoons (inverted sugar (Agave nectar, honey, corn syrup or equivalent)
- 200 gram gingerbread cookies, crumbled
- 100 gram blue cheese, finely grated
- Crush the gingerbread cookies and set aside for later.
- Grate the blue cheese (as finely as possible). Set aside for later.
- Mix the milk, the cream and the sugar(s) well, and begin to churn this base.
- When the base has begun to freeze and solidify, add in - little by little - the gingerbread cookie crumbles and the grated cheese.
- Continue to churn until finished.
- Enjoy your ice cream on the spot, or put in a freezer-safe box, cover with plastic film and a lid and store in your freezer for later use.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2017/12/gingerbread-blue-cheese-ice-cream/
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