Ice cream with honey and gorgonzola
5 servings
360 minutes
Ice cream with honey and gorgonzola is a bold combination of sweetness and spiciness, born in the heart of Italian gastronomy. This dessert embodies the contrast of soft, creamy ice cream and the sharp taste of blue mold, complemented by the deep sweetness of buckwheat honey. The origins of such a combination lie in Italy's culinary traditions, where cheeses are often paired with honey and nuts. Delicate milk and cream create an airy texture, while gorgonzola adds a unique touch of salty spice. This dessert is perfect for gourmets who appreciate unconventional flavor combinations and will be an elegant conclusion to a meal. Serve it with a slice of caramelized nut bread or a glass of dessert wine to highlight the rich flavor palette.
1
Crumble the gorgonzola by hand into a deep bowl.
- Gorgonzola cheese: 140 g
2
Separately beat the egg yolks with 1 tablespoon of honey. Pour milk into a thick-bottomed pot, place it on the heat, and bring to a boil. Remove the milk from the heat and combine it with the beaten yolks while constantly stirring to prevent the yolks from cooking. Return the mixture to the pot and cook over medium heat. Cook the mixture until it thickens to a consistency of liquid sour cream, constantly stirring the edges and bottom of the pot to avoid burning the cream. Do not let the cream boil. Remove from heat and pour over the crumbled gorgonzola. Wait for the cheese to melt slightly, then mix the entire mass until it is uniformly smooth. The blue mold will not melt, but this will actually enhance the final flavor of the ice cream, so it's fine. Next, fold in the cold cream and honey. (If the honey is not liquid, melt it in a water bath). Mix again, cover the pot with a lid, and refrigerate overnight.
- Egg yolk: 3 pieces
- Buckwheat honey: 7 tablespoons
- Milk 3.2%: 1 glass
- Cream 33%: 1 glass
- Buckwheat honey: 7 tablespoons
3
Take out the ice cream and churn in the freezer according to the instructions for 20-40 minutes. Fill the resulting soft mixture into an ice cream container and place it in the freezer for at least 4 hours until fully set.
- Buckwheat honey: 7 tablespoons
4
If there is no freezer, immediately pour the mixture into a container after the refrigerator and place it in the freezer. Stir the contents of the container every 20-30 minutes until it freezes and prevents crystallization of the future ice cream.