Queso ice cream

A cheese ice cream where half the cheese is melted in and half is left in shreds.

Not vegetarian — contains cheddar whose rennet the source does not name.

Ingredients

• 200 g mild cheddar, finely grated
• 500 ml evaporated milk
• 300 g condensed milk
• 200 ml double cream
• 2 tablespoons cornflour
• 0.5 teaspoon salt

Method

1. HALF MELTED IN, HALF LEFT IN SHREDS. Melt it all and you get a smooth ice cream that tastes faintly of cheese; leave it all in shreds and you get vanilla ice cream with lumps in it. Half and half gives you a base that tastes properly savoury and salty, with recognisable cheese to find.
2. Use a MILD cheddar. A mature one goes bitter when frozen and overwhelms everything.
3. Slake the cornflour in 100 ml of the cold evaporated milk until smooth.
4. Heat the rest of the evaporated milk with the condensed milk and salt to just below a simmer.
5. Cornflour mixture in, stirring, 4 minutes until it thickens to coat a spoon.
6. HEAT OFF, then 100 g of the cheese in, stirred until completely melted. On the heat, cheese splits into strings and oil and the base goes grainy for good.
7. Cool to room temperature, then chill 4 hours. Taste it cold: it will seem less salty than it did warm, and frozen it will seem less salty again, so err towards more salt now.
8. Fold the cream in, then churn 25 minutes. Or still-freeze in a shallow tray, beaten hard with a fork every 40 minutes for 4 hours.
9. Fold the remaining 100 g of grated cheese through in the last minute of churning, so the shreds stay separate.
10. Freeze 4 hours to firm. Serve with more grated cheese over the top if you like, or in a bread roll.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes