Cheddar Ice Cream Recipe
Did you all know that July was National Ice Cream month? I knew that and every year I celebrate it because I LOVE, LOVE, LOVE homemade ice cream! Do you have a favorite flavor of ice cream? Tell us!
Today’s recipe and photo is courtesy of the Sanctuary on Camelback Mountain and Chef Audrey Enriquez, a famous pastry chef.
Cheddar Ice Cream Recipe
Recipe Type: Dessert
Author:
Makes 1-2 quarts
Ingredients
- 4 cups half and half
- 4 cups milk
- 1 vanilla bean, split and scraped
- 1/4 tsp white pepper
- 18 egg yolks
- 2.66 cups granulated sugar
- 2 lbs. Tilamook cheddar cheese, shredded
Instructions
- – Heat half and half, milk, vanilla bean and pepper in a medium sauce pot
- – Stirring occasionally, bring mixture to a boil
- – Remove from heat and let cool for 10 minutes to let the flavors infuse
- – In a separate bowl, whisk together yolks and sugar
- – Temper the hot milk mixture into the yolks and pour back into the pot
- – Cook over medium heat, stirring constantly until thick
- – When the mixture is ready, remove from heat and stir in cheese
- – Pour the mixture through a chinois into a stainless steel bowl and rest bowl over an ice bath until completely cool
- – Transfer to a container and store in refrigerator until ready to use
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