May/June 2008
- 4 ounces Stilton bleu cheese
- 6 tablespoons honey
- 2 cups heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1/4 cup sugar
- Black truffle honey
- 4 thin slices of salt-cured bacon
Blend the cheese and honey until smooth.
Set aside.
In a separate pot, bring the milk and cream to a boil, whisk together egg yolks and sugar, and temper with a little of the hot cream. Pour the tempered eggs into the hot cream mixture until thickened slightly and the mixture coats the back of a spoon. Off the heat, whisk the cheese and honey mixture in slowly. Strain through a fine sieve, chill and then process in an ice cream maker.
Scoop the ice cream, and drizzle with the truffle honey; top with crispy, fried salt-cured bacon.
