This is divine!
I had this recipe last night on apple pie at a fabulous restaurant in Forestville, Russian River. I think it would work really well with any form of apple crumble or pie especially with a cheese crust, as the one last night had.
Make sure to find a really good mature cheddar cheese, not the orange plastic sort that most supermarkets have here in the US.
You would be better with a “Kerrygold” Dublin mature.
Makes 1 quart
7 large eggs, separated
1 cup sugar
1/4 tsp salt
1&1/2 cups half and half
1 cup heavy cream
1 tbsp good vanilla extract
1&1/2 cups (6oz) Mature cheddar cheese, shredded
In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.
Bring the half and half to a simmer in a heavy, medium pan over medium heat.
Slowly beat the hot half and half into the egg mixture. Pour the entire contents back into the pan and place over a very low heat. (or over a double boiler)
Stir constantly until the custard thickens slightly; do not let it boil. Remove from the heat, transfer back into the bowl and then stir the grated cheese into the custard until it melts.
When the cheese is melted, stir in the cream and vanilla axtract. Cover and chill until cold.
Freeze in your ice cream maker according to the manufacturer’s instructions, then transfer ice cream into a glass or plastic container, covering tightly and place in the freezer overnight. (or at least 2 hours)
For a terrific variation, try replacing the cheddar cheese with 4 oz Stilton or even better, Roquefort!!
Serve with poached prunes or figs.