Cheddar Ice Cream for Apple Pie Recipe

Name: Cheddar Ice Cream for Apple Pie Recipe
Total time: 240 min
Yield: 1 pint
Ingredients: 3 large egg yolks; 1/4 cup plus 2 tablespoons sugar; 3/4 cup heavy cream (see note); 3/4 cup whole milk (see note); 3 ounces sharp cheddar cheese, grated; Kosher salt

Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream. It's best eaten with apple pie, where its rich, cheesy bite cuts the fruit's sweetness for a compound dessert that becomes greater than the sum of its parts. But stick to pie; this ice cream isn't meant to be eaten on its own.

Why this recipe works:

This ice cream is loaded with cheese for a genuine cheddar flavor.
Blending cheese into ice cream turns it soft and creamy, superior to the leathery, oily texture cheddar takes on when melted over pie.

Note: You can substitute half-and-half for the cream and milk in this recipe.

What's Better Than Cheddar on Apple Pie? Cheddar Ice Cream

Active: 45 mins

Total: 4 hrs

Makes: 1 pint

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3 large egg yolks
1/4 cup plus 2 tablespoons sugar
3/4 cup heavy cream (see note)
3/4 cup whole milk (see note)
3 ounces sharp cheddar cheese, grated
Kosher salt

In a heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.
Remove from heat and add cheddar. Let sit 1 minute, then whisk to combine. Use an immersion blender, or carefully transfer custard to a stand-alone blender, and blend until completely smooth, about 30 seconds. Add salt to taste, starting with a small pinch (seasoning will depend on saltiness of cheese).
Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 2 hours for ice bath, up to overnight for refrigerator. As base chills, it might separate slightly or form a skin. If so, wait until it's completely chilled, then blend until smooth.
Churn ice cream according to manufacturer's instructions. Transfer to an airtight container and harden in freezer for at least 4 hours before serving atop apple pie in small scoops.