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Instructions |
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Warm the milk and sugar in a medium saucepan over medium
heat. While the milk is warming, grate the cheddar cheese into a
medium bowl.
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Whisk together the egg yolks in a separate medium bowl. Slowly
pour the warm mixture into the egg yolks, whisking constantly,
then scrape the warmed egg yolks back into the saucepan.
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Stir the mixture constantly over medium to low heat with a
heatproof spatula, scraping the bottom as you stir, until the
mixture thickens and coats the spatula. Pour the custard through
a strainer into a bowl. Add 3/4 of the grated cheese into the
custard and stir until the cheese is melted and mixture is
smooth.
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Chill the mixture thoroughly in the refrigerator. Keep the
remaining grated cheese cool in the refrigerator, too.
Once the mixture is chilled, fold the remaining grated cheese
into the mixture then freeze it in your ice cream maker according
to the manufacturer’s instructions.
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Originally Submitted
7/17/2013
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