Blue Cheese Ice Cream with Warm Maple Chili Drizzle

This recipe was one of those pantry clean- up inspired ones.  I had some soy vanilla ice cream, gorgonzola, and half and half lying around.  I didn’t find this particular brand of soy ice cream very appetizing (it had large ice crystals probably because of the extremely low fat content) so  thought why not create a dessert that took after the flavors of buffalo wings and blue cheese minus the meat.  So here goes.  I think you’ll enjoy the contrast of warm and cold, as well as of the sweet, spicy, and salty flavors in this rather unconventional dessert.

Ingredients:

• 2 cups organic half and half
• 2 cups soy vanilla icecream
• 3 organic egg yolks
• ½ cup blue cheese
• ½ cup maple syrup
• 1 tablespoon hot sauce ( I used Sriracha)
• 1 tablespoon water

Directions:

1. Whisk together half and half and soy ice cream.  Heat on medium low until it comes to just under a simmer.  Do not bring to a boil.
2. At this point temper the egg yolks with one third of the mixture.   Put egg yolk mixture back into half and half mixture and keep whisking on low heat until mixture coats back of spoon (about 8 minutes).  Remove from heat and stir in blue cheese.  Let mixture cool to room temperature and then refrigerate for 3 to 4 hours.
3. Right before taking out ice cream custard out of fridge, whisk together maple syrup, hot sauce, and water for a few minutes until warmed through and viscous.  Set aside.
4. Churn ice cream according to your manufacturer’s instructions.  Drizzle with warm maple chili drizzle and enjoy!