- 1 cup whole milk
- 1/2 cup sugar
- 5 egg yolks, beaten
- 1/2 cup crumbled blue cheese
- 1 cup heavy whipping cream, whipped
- 2 teaspoons pomegranate molasses
- In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.
1/2 cup: 270 calories, 20g fat (11g saturated fat), 204mg cholesterol, 167mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 6g protein.
Originally published as Blue Cheese Ice Cream with Pomegranate Swirl in Taste of Home Website