First, the most wonderful thing happened to me. I won a give away from Love & Oil. A new KitchenAid mixer and 5 attachments!!!! One of those lovely attachments was the ice cream maker. Yes. I am becoming a bit obsessed with ice cream. (I could have worse problems!). Here is a picture of Dottie. Yes, she is persimmon in color and has a name. What? That isn’t strange at all. Anything in your life that works as hard as she does deserves a name.
The last time we visited Mexico, we had a happy accident. We found ourselves trying something we thought would be quite strange, queso ice cream.
Now before you stop reading and squish your nose up, think cheesecake flavors. Yep, reeled ya right back in.
I have been searching the Internet trying to find a recipe that would come close. Thankfully my friend pointed me in the right direction, Mahón.
Mahón is a cheese named after a port on the Minorca island, Spain. It’s made from cows milk. Not soft but not hard either. I found an artisan variety at Whole Foods, which really only means it is allowed to age 2-3 months. It has a memorable orange rind because it is rubbed with butter & paprika during the aging process.
I found a recipe on Epicurious that I used as an inspiration. First bring 3 cups of whole milk to just a boil in a 2 qt heavy saucepan. In a medium size bowl, whisk 3 eggs, 1/2 cup sugar and a teaspoon of kosher salt. At this point you are making a basic custard so your objective is to not cook the eggs, aka curdle it. Pour the hot milk in a constant stream while whisking the egg mixture. The constant mixing will disperse the hot milk so you don’t end up with scrambled eggs (good breakfast, not great ice cream). This part was pretty easy to do.
You can strain it if you do have lumps, but mine was completely smooth. Return the mixture back to your sauce pan and cook on a moderately low heat until it reaches 170-175 degrees. Stir it continually so it does not burn on the bottom. My suggestion here, don’t hurry this process. If you increase the heat too much, it will cook too quick and it will be lumpy. If you cook it slow, it should thicken and be beautiful.
However, if your patience flew out the window and the heat was up a bit too much, don’t toss out your mixture.
Simply use an inversion blender to get your mixture smooth again. 🙂
Put your thickened mixture into a bowl and mix in 4 ounces mascarpone cheese, 4 ounces shredded Mahón cheese and 1/2 teaspoon of vanilla. Stir until completely incorporated. Put cling wrap directly on custard so it does not form a hard skin & put in fridge for 4 hours.
Attach ice cream bowl on KitchenAid mixer, pour in custard, turn on speed 2 for about 15 minutes and voila, Queso Ice Cream! Doesn’t hurt to serve it with Apple Spice Cake.
What does it taste like? Basically a cheesecake flavor with a hint of saltiness. Try it, I know you will like it!
I’m thinking this would be pretty darn good in a root beer float as well. I guess I will have to try it for research purposes…
What are some of your favorite ice cream flavors?