This recipe for sweet and savory aged cheddarcheese ice cream was created by chef Gale Gand and cheesemakerJoe Widmer.
Recipe: Wisconsin Aged CheddarCheese Ice Cream
2 cups half-and-half
2 cups milk
Fresh white ground pepper
1/2 vanilla bean, split lengthwise
9 large egg yolks
1 1/3 cups granulated sugar
2 cups (16-ounces) grated Wisconsin Aged cheddar cheese
Cook over medium heat, stirring constantly with a wooden spoon.At 160°F (70°C), the mixture will give off a puff ofsteam. When the mixture reaches 180°F (85°C) it willbe thickened and creamy, like eggnog. Test it by dipping a woodenspoon into the mixture. Run your finger down the back of thespoon. If the stripe remains clear, the mixture is ready; ifthe edges blur, the mixture is not quite thick enough yet.
Makes 6 servings.
Recipe by chef Gale Gand and cheesemakerJoe Widmer.
Recipe and photograph provided courtesyof the American Dairy Association.
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