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Recipes

Inventive ways of using our blue cheeses

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Crozier Blue Cheese Ice-cream

CREATED BY Fenn's Quay

Fenns Quay

  • 250ml cream
  • 250ml milk
  • 75g castor sugar
  • 6 egg yolks
  • 75g Crozier Blue cheese
  1. Whisk egg yolks and sugar in a bowl, then crumble in the cheese.
  2. In a pot, bring the cream and milk to a simmer.
  3. Pour this liquid, while whisking, on to the egg mixture combining it all. Then pour into a clean pot, with a wooden spoon. Cook on a low heat stirring until the mixture coats the back of the spoon.
  4. Pour into a bowl and set in an ice bath to cool. Then place in an ice cream churner until it resembles ice cream. Freeze until service
Fenn's Quay

Ingredients:

  • 250ml cream
  • 250ml milk
  • 75g castor sugar
  • 6 egg yolks
  • 75g Crozier Blue cheese

Method:

  1. Whisk egg yolks and sugar in a bowl, then crumble in the cheese.
  2. In a pot, bring the cream and milk to a simmer.
  3. Pour this liquid, while whisking, on to the egg mixture combining it all. Then pour into a clean pot, with a wooden spoon. Cook on a low heat stirring until the mixture coats the back of the spoon.
  4. Pour into a bowl and set in an ice bath to cool. Then place in an ice cream churner until it resembles ice cream. Freeze until service
Fenn's Quay
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Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.
Tel: +353 (0)52 6131151 Email: info@cashelblue.com
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