Stilton Bleu Cheese Ice Cream with black truffle honey and fried salt-cured bacon

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.

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