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Prep Time: 15 Minutes Cook Time: 405 Minutes |
Ready In: 420 Minutes Servings: 1 |
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Ingredients:
3 cups whole milk |
3 large eggs |
1/2 cup sugar |
4 ounces cream cheese, softened |
4 ounces spanish mahón or danish fontina cheese, rind discarded and cheese coarsely grated (1 cup) |
1/2 teaspoon vanilla |
Directions:
1. 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.
2. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
3. Let soften at room temperature 20 minutes before serving.
4. Cooks' note: Ice cream can be made 1 week ahead.
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