Ingredients:
- 4 oz spanish mahon or danish fontina cheese, rind discarded and cheese coarsely grated (1 cup)
Directions:
- Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
- Let soften at room temperature 20 minutes before serving.
- Cooks' note: Ice cream can be made 1 week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.68 Kcal (4571 kJ) | ||
| Calories from fat | 482 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.56g | 82% | |
|---|---|---|---|
| Cholesterol | 697.44mg | 232% | |
| Sodium | 887.1mg | 37% | |
| Potassium | 1514.4mg | 32% | |
| Total Carbs | 103.06g | 34% | |
| Sugars | 99.23g | 397% | |
| Protein | 48.35g | 97% | |
| Iron | 3mg | 17% | |
| Calcium | 1092.7mg | 109% | |
| Amount Per 100 g | |||
| Calories | 102.94 Kcal (431 kJ) | ||
| Calories from fat | 45.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 82% | |
|---|---|---|---|
| Cholesterol | 65.77mg | 232% | |
| Sodium | 83.65mg | 37% | |
| Potassium | 142.8mg | 32% | |
| Total Carbs | 9.72g | 34% | |
| Sugars | 9.36g | 397% | |
| Protein | 4.56g | 97% | |
| Iron | 0.3mg | 17% | |
| Calcium | 103mg | 109% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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