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Cheese & Wine Time Ice Cream



– 4 ounces good-quality dark chocolate, coarsely chopped – 2 ounces good-quality milk chocolate, coarsely chopped – 2 cups whole Real California milk – 1 cup Real California heavy cream – ¾ cup granulated sugar – ¼ cup sweetened condensed milk – 3 tablespoons Dutch-process cocoa powder – 4 ounces Real California Blue Cheese – 4 ounces port wine reduction (see recipe below) Equipment: Ice Cream Maker
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Port Wine Reduction: Combine 1⁄2 bottle of pinot noir red wine with 1⁄2 cup of white sugar, and 1 teaspoon vanilla extract, together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes. Melt the chocolates. Place the milk and dark chocolates in a medium heatproof metal or glass bowl. Bring a large skillet of water to a boil. Turn off the heat and set the bowl in the water. Leave the chocolate to melt gently, stirring occasionally, while you prepare the dairy.

Heat the dairy, cocoa, sugar, and sweetened condensed milk. Place the milk, cream, sugar, condensed milk, and cocoa powder in a large saucepan. Bring to a simmer over medium-high heat, whisking occasionally, until smooth. Simmer for 2 minutes, then combine the chocolate and dairy mixture. Pour a ladleful of the hot dairy mixture into the melted chocolate and whisk until thoroughly combined. Add another ladleful and repeat whisking until you've added about half of the dairy mixture. Add the remaining dairy mixture and whisk to combine.

Chill the ice cream base completely. Leave the ice cream base on an ice water bath, stirring occasionally, until completely chilled, about 20 minutes.

Churn the ice cream base. Transfer the ice cream base to the bowl of the ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. 20 to 35 minutes — check the instructions for your particular machine. Then add the blue cheese and port wine reduction to base and freeze until solid, about 4 hours.

Per Order:

Serving: 1 quart