Ice cream comes in all kinds of weird and wonderful flavours
these days. The standard vanilla, strawberry and chocolate options
have now been joined by a whole array of unusual combinations.
Heston Blumenthal has been instrumental in bringing bizarre ice
cream options to the masses. From the bacon-and-egg ice cream he
served in his Michelin-starred Fat Duck restaurant to his mustard
ice cream for Waitrose - the celebrity chef knows a thing or two
about original taste sensations.
It’s not just big name chefs who can create these exciting
delicacies. Home cooks are becoming more and more confident in the
kitchen, taking inspiration from
professional ice cream makers out there and creating their own
concoctions from scratch.
With the trend for savoury ice cream alive and kicking, what
better time to try producing your own delicious and extraordinary
dessert? Thanks to this recipe for Stilton ice cream, you’ll never
have to choose between a cheese board and a sweet treat again: you
can have both in one bowl!
One of many great British products,
Stilton cheese is considered to be less salty than many other
blue cheeses. This makes it ideal for adding to a sweet dish,
providing just enough contrast in taste without overwhelming the
subtleties of the ice cream base.
Stilton is popular all year round, but it comes into its own at
Christmas time.
Christmas hampers will often include such classic festive fare
as mince pies, Stilton and port. If all this talk of food has got
your mouth watering already, you can splash out on
luxury hampers from Formanandfield.com.
If the idea of Blue Stilton ice cream has got you intrigued and
you’re feeling brave, why not try the recipe below? All you need is
the cheese itself, double cream and some nuts for garnish. You don’t
even need an ice cream making machine. A whisk, a bowl and a
container is all it takes. Enjoy!
Blue Stilton Ice Cream
Serves 4-6
Ingredients:
125g crumbled Blue Stilton
180ml double cream
For garnish: finely chopped walnuts or almonds
Method:
Add the Stilton to 75ml of the cream and beat together. Then whip
the remaining double cream with a whisk until it becomes stiff.
Fold the whipped cream carefully into the cream and cheese
mixture using a metal spoon. Be careful not to over mix and be very
gentle, so that the mixture remains light and airy.
Once all the ingredients have been fully incorporated, put the
mixture in a plastic container and place in your freezer.
Take the container out of the freezer a few minutes before you’re
ready to eat, so that the ice cream can soften before serving.
