I have been aching to write a post for weeks but I don't always have a recipe that is worth presenting here. I actually wrote a post on a dessert I created but I lost the whole thing in one wrong click, so frustrating. I love to have a semi-decent photo to go with the recipe and not always I have the time to set up the whole thing nowadays. Yesterday I brought home the components of the dessert, quickly set up the plate, and took few photos before the ice cream melted in the late season heat the Bay Area is experiencing.
Savory desserts are my passion, a little trickier than the classic, but once I get a good combination, it is hard not to lick my fingers. This ice cream recipe was passed to me by the executive chef I worked for, and I was very skeptical while making it. See, I don't care for gorgonzola, I think my system revolts to the mold so I can't eat it at alll. When he asked me to make this I thought it was going to be a very weird ice cream but when I took my first taste I was hooked! Savory ice cream indeed, delicious!
I was shown the recipe on an i-pad and I quickly wrote it down on my to do list so I am not sure where the chef found it, but a quick search revealed an identical recipe here. We decided to use slightly less sugar than the original recipe after we made it the first time.
I paired the ice cream with a flourless walnut cake that deserves its own post, it is delicious.
135 gr Gorgonzola dolce
60 gr heavy whipping cream
550 gr whole milk
225 gr granulated sugar
3 g salt
Remove the cheese rind, and cut it in small pieces. Bring the cream, milk, sugar and salt to a simmer. Pour the heated milk onto the cheese and mix until melted. To ensure that the ice cream stays nice and white do not use an immersion blender or the "mold" part will turn the ice cream an off white color. Chill completely and freeze according to your ice cream maker instructions.