When people think of cheese in desserts, I am sure that one thing comes to mind - and it is probably ‘eww.’ It is possible that another thing may come to mind when you think of cheese in a dessert - a cheesecake.
Throw out everything that you know about cheesy desserts because we are going to get a little funky. And I don’t mean old gym shorts funky. I mean funk-aay.
Cue Kool and the Gang because this is a funky fresh dessert.
...Get down on it. Get down on it! How you gonna do it if you really don’t wanna dance, by standing on the wall? Get your back up off the wall!...
This may seem like a time consuming dessert, but remember! the Mona Lisa was not painted in an hour. The same goes for this edible masterpiece.
Apple and Cheddar Ice Cream- using Cabot’s Seriously Sharp Cheese
Yields: 12 to 15 servings
½ cup granulated sugar + ½ cup granulated sugar
2 cups whole milk
Pinch of salt
3 large egg yolks
1 tsp vanilla
1 cup heavy cream
½ cup of Cabot Seriously Sharp Cheese, shredded
4 fuji apples, peeled, cored and diced
1. For the Custard Base: In a medium saucepan over low to medium heat, combine ½ cup of sugar, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Refrigerate for 3 hours up to overnight.
2. In a medium saucepan, cook the apples and sugar. Cooking until the apples have softened, approximately 5 minutes. Place 3/4 of the apple mixture into a food processor and process until it liquefies. Set aside.
3. In a bowl, whisk the heavy cream and cheese together with the custard. Whisk your little arms into shape until it is well combined!
4. Using your ice cream machine, combine the liquified apple mixture and cheese custard mixture and freeze for 25 minutes. When there is 3 minutes remaining on the freeze time, add the remaining 1/4 of the apple-sugar mixture that was not processed.
5. Place into a freezer-safe container and freeze for 3 hours up to overnight.