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Mahón Cheese Ice Cream

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Mahón Cheese Ice Cream

Mahón Cheese Ice Cream

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Ice Cream Maker (Hand or Electric)

  • - Silicone Ice Cream Mold with Compartments

  • - Cheesecloth or Mesh Lid Strainer

  • - High-Speed Blender (e.g., Vitamix, Blendtec)

  • - Cuisine Grater (Fine or Medium Grain)

  • - Non-Stick Saucepan

  • - Chef's Knife and Cutting Board

  • - Digital Scale (for precise measurements)

  • - Heavy Cream and Milk Jugs

  • - Measuring Spoons and Cups (Metric or Imperial)

Ingredients

  • 3 cups whole milk

  • 3 large eggs

  • 1/2 cup sugar

  • 4 ounces cream cheese, softened

  • 4 ounces Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)

  • 1/2 teaspoon vanilla

  • an instant-read thermometer; an ice cream maker

Instructions

1

Instruction 1

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
2

Instruction 2

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
3

Instruction 3

Let soften at room temperature 20 minutes before serving.
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