Cheddar Ice Cream for Apple Pie Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a former food and travel writer, James Beard Award winner, and former Serious Eats editor with expertise in the areas of ice cream and tea.
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Updated Apr. 15, 2020
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Vicky Wasik

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.

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Recipe Facts

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Active: 45 mins
Total: 4 hrs
Makes: 1 pint

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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

Directions

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

Special equipment

ice cream maker; blender or immersion blender

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