Gorgonzola ice cream
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1 rate
Preparation : 20 min
Cooking : 0 min
Total time : 2 h 20 Rest : 2 h
8 people
100 g of gorgonzola
100 ml of crème fraîche
400 ml of milk
4 egg yolks
5 sprigs of thyme flower
8 drops of Tabasco
2 pinches of freshly ground black pepper
RECIPE STEPS
1
Bring the milk to a boil and, off the heat, incorporate the gorgonzola, removed from its crust.
- 100 g of gorgonzola
- 400 ml of milk
2
Mix well and let steep for 10 minutes.
3
Whisk the egg yolks, cream, a pinch of thyme flowers, black pepper from the mill, and a few drops of Tabasco.
- 4 egg yolks
- 100 ml of crème fraîche
- 5 sprigs of thyme flower
- 2 pinches of freshly ground black pepper
4
Pour the milk on top while whisking, pour back into the saucepan and cook until it reaches 85 °C, stirring with a spatula: the surface foam begins to disappear.
- 400 ml of milk
5
Empty into a bowl, let it cool completely, cover with cling film and leave for 2 hours in the refrigerator.
6
Pour into the bowl of the turbine and proceed in Artisanal Ice Cream mode.
7
Serve immediately or store in the preservative at -15 °C.
8
Serve with a slice of toasted country bread and a little mesclun salad.
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