OK, who feels adventurous?

[Duer 157099]

Wisconsin Aged Cheddar Cheese Ice Cream

2 cups half-and-half
2 cups milk
Fresh white ground pepper
1/2 vanilla bean, split lengthwise
9 large egg yolks
1 1/3 cups granulated sugar
2 cups (16-ounces) grated Wisconsin Aged cheddar cheese

1. Heat the half-and-half, milk, white ground pepper and vanilla bean in a saucepan over medium heat to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let cool 10 minutes to infuse the flavors. Whisk the egg yolks and sugar together in a bowl. In a thin stream, whisk half of the hot milk/cream mixture into the egg yolk mixture. Then pour the remaining half in and whisk well. Pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon. At 160*F, the mixture will give off a puff of steam. When the mixture reaches 180*F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
2. When the mixture is ready, quickly remove it from the heat. Pour it through a fine sieve into a bowl. Stir in the grated cheese and whisk to melt.
3. Rest the bottom of the bowl in an ice bath. Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to the directions of your ice cream machine.

Makes 6 servings.

[politicat]

1. Thanks, but my arteries threatened to sue for divorce if I tried it.

Sorry, but arterial alimony is out of this month's budget, as is the bypass surgery that eating that ice cream would cause.

[GoneOffShore]

2. Interesting, but probably not going to be on my recipe board.

Though I am looking for an olive oil gelato recipe.

Capo Giro here in Philly does one with a fruity Puglia extra virgin oil that's delish.

[eleny]

3. I imagine that this would be like butter pecan

Sweet with the slightly salty punch. Did you try it?

[Duer 157099]

4. Me? No. Not that I'm opposed to it though

But speaking of ice cream... yesterday I made the quick vanilla, the kind without eggs and thus no heating.

I've made it that way a few times, just because of time issues, and it's ok, but not really what I like best. Plus, it was a pretty big batch too (like 10 cups or so).

So, today I took it out of the freezer and warmed some of it up and added some egg yolks, then melted the rest and mixed it all together, and it's in the fridge now, and as soon as I have enough ice, I'll run it through the machine again.

I weighed the issue of having a huge batch that I don't really like vs. the possibility of messing it up completely and having to throw it all away (not very likely, even if the texture is weird -- if the flavor is ok, I'm sure it will get eaten).

I figured, what can happen, really? The main difference is that since the heavy cream was already incorporated, it was heated up when I needed to cook the yolks -- but I only used a couple of cups of the mixture for this purpose. The rest was just gently melted down and mixed with the cooked eggs. What's the issue with heating up heavy cream to be used for ice cream? Separation?

I tasted it and the flavor was right. It's simply amazing how much difference a few egg yolks make!

Any predictions on how this will freeze up? In theory, it should be fine, but my theory may be based on incomplete understanding or even misunderstanding.

Any thoughts?

[eleny]

5. I don't know enough ice cream making

But if it's a little odd in texture, you can just use it as a cold topping that tastes great. Over cookies or even over jello. What the heck. If it tastes right it's a good deal. Maybe you'll have invented a new dessert!

Edit: "Dotcosm's Delight"!