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Wisconsin Aged Cheddar Cheese Ice Cream recipe

Aged Cheddar Cheese Ice Cream.

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

  • Heat the half-and-half, milk, white groundpepper and vanilla bean in a saucepan over medium heat to a boil,stirring occasionally to make sure the mixture doesn’t burn orstick to the bottom of the pan. Turn off the heat and let cool10 minutes to infuse the flavors. Whisk the egg yolks and sugartogether in a bowl. In a thin stream, whisk half of the hot milk/creammixture into the egg yolk mixture. Then pour the remaining halfin and whisk well. Pour the mixture back into the saucepan.
    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.
  • When the mixture is ready, quickly removeit from the heat. Pour it through a fine sieve into a bowl. Stirin the grated cheese and whisk to melt.
  • Rest the bottom of the bowl in an icebath. Let the mixture cool for 2 hours, stirring occasionally.Then freeze according to the directions of your ice cream machine.

    Makes 6 servings.

    Recipe by chef Gale Gand and cheesemakerJoe Widmer.

    Recipe and photograph provided courtesyof the American Dairy Association.

    Aged Cheddar & Walnut Ice Cream! ISCC. E02

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