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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.
Recipe Details
Cheddar Ice Cream for Apple Pie Recipe
Ingredients
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3 large egg yolks
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1/4 cup plus 2 tablespoons sugar
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3/4 cup heavy cream (see note)
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3/4 cup whole milk (see note)
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3 ounces sharp cheddar cheese, grated
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Kosher salt
Directions
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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.
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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.
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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).
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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.
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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
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
407 | Calories |
29g | Fat |
23g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 407 |
% Daily Value* | |
Total Fat 29g | 38% |
Saturated Fat 17g | 84% |
Cholesterol 262mg | 87% |
Sodium 243mg | 11% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 0g | 0% |
Total Sugars 23g | |
Protein 13g | |
Vitamin C 0mg | 1% |
Calcium 259mg | 20% |
Iron 1mg | 5% |
Potassium 176mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |