Post-Valentine’s Blues?

Martha Sarfaty / February 21, 2012, 1pm

Ah, Valentine’s Day. Macaroni glued to construction paper hearts. Shiny red foil encasing waxy milk chocolates. Prix fixe menus at every restaurant in town. Aren’t you glad it’s all over with for the year? Whether you spent Hallmark’s favorite holiday gazing tenderly at your lover over oysters and champagne or tearfully power-watching One Tree Hill on Netflix with your cat, chances are you overindulged on sparkly pink things last week and could use a little RnR. And what do the Bedford Cheese Shop mongers do to truly relax? Eat whole quarts of blue cheese ice cream in our sweatpants? No. I mean, maybe. But probably.

We start with a blue cheese-custard base. While blue cheese ice cream is nothing new (Martha’s done it. Emeril’s done it. David’s done it.), I wanted to take this sundae over the top by using one of our shop favorites: Blauschimmel. Ecuador native Arturo Chiriboga studied cheese making in France before moving to Germany and setting up shop with a co-op of dairy farmers. His signature blue, modeled after Roquefort, is a dense and creamy cow’s milk that is often described as buttery and ice-creamy, making it the perfect choice for this dish. Imagine you took a piece of vanilla fudge, innoculated it with delicious mold, and then topped it off with a little sprinkling of fleur de sel… BOOM. Blauschimmel.

The chocolate comes from everyone’s favorite bearded Brooklyn candy-makers, the Mast Brothers. Their 70% bulk bars are the perfect bittersweet accompaniment to the salty-sweet ice cream. Top it all off with some Kirsh-soaked cherries and a whole bunch of sprinkles and you’ve got yourself an epically grown-up sundae. Now that the pressure of last week’s doily-filled holiday is off, find yourself a date and serve them some of this fancy-schmancy ‘scream. They’ll be falling for you like pandas off a slide, we promise.

For ice cream:

1 cup whole milk
1 cup heavy cream
¼ cup refined sugar
3 egg yolks, beaten
115 g Blauschimmel

Garnish:

1 jar Pariessenne Kirsch Cherries
100 g Mast Brothers 70% Chocolate, melted
1 tbsp unsalted butter
Chocolate sprinkles
A flaky sea salt, like Maldon

To prepare ice cream:
Heat cream, milk, and sugar in a saucepan over medium-high heat until small bubbles form and burst, do not boil.

Add ¼ cup of the hot cream to eggs, one tablespoon at a time, whisking constantly. Reduce heat to low and whisk egg mixture into saucepan.

Continue cooking, stirring and scraping the bottom of the pan frequently, until mixture thickens to coat the back of a spoon. Remove from heat and set aside.

Crumble cheese into pea-size pieces and place in a heatproof bowl. Strain the custard over the cheese and stir to combine. Cheese should be mostly incorporated, but a few visible chunks makes for great texture.

Let mixture cool to room temperature then cover and refridgerate for at least eight hours. Once cool, freeze in an ice cream maker according to manufacturers instructions. Store in freezer until firm or ready to serve.

To garnish, combine melted chocolate and butter, stirring til shiny.

Drizzle chocolate over ice cream. Top with cherries, sprinkles, and a pinch of salt.

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