Title: Blue Cheese Ice-Cream
Categories: Dessert Cheese Aussie
Yield: 1 Servings

250	g	Cheese, blue-vein
150	g	Sugar
4		Egg yolks, beaten
350	ml	Cream

Place the cream and sugar in a saucepan and put on a low heat. Remove from the heat when the sugar has dissolved and blend a little of the mixture into the egg yolks. Gradually pour this back into the remaining mixture in the saucepan and stir well. Cook over a low heat until the mixture thickens enough to coat the back of a spoon.

Remove from the heat and allow to cool. Place the cheese in a food processor and gradually add a little of the custard. Process until smooth. Fold this into the balance of the custard and chill the mixture well before churning into ice-cream.

Serve with a coulis of berries, or soft berries and pears. Alternatively, use the ice-cream to stuff crisp, chilled nashi.

available at VAL GASKELL, RICKETTS POINT FINE FOODS from A COOK'S GUIDE TO AUSTRALIA'S GOURMET RESOURCES by GAIL THOMAS typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 02-09-98 (11:01) The Once And Future Legend (1) Cooking

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