Mahón Cheese Ice Cream Recipes

Steps:

• Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
• Let soften at room temperature 20 minutes before serving.

Steps:

• Bring the vegetable stock to a simmer in a stockpot; keep it at a simmer while you prepare the vegetables. Finely dice the yellow onion, carrot, and celery; mince the garlic. In a medium-mesh strainer, rinse the farro under cold running water.
• In a medium Dutch oven or wide sauté pan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery, and gently sauté them. After the vegetables have softened slightly, add the garlic. To release the flavors of the aromatic vegetables, add 1 tablespoon of the white wine vinegar. Stir to release the vegetables from the bottom of the pan (a process called "deglazing"). Add the rinsed farro and stir to incorporate. Add the white wine and cook for a few minutes, until the alcohol evaporates.
• Season the farro with a generous teaspoon of salt. Start adding the hot vegetable stock, about a cup at a time; gently stir the farro until the vegetable stock is completely absorbed and the grains begin to soften. Add another cup of the hot stock and repeat the process until all the stock has been added and the farro is completely cooked.
• Once the farro is creamy and completely cooked, fold in the grated Mahon cheese and stir to combine. Then fold in the cubed butter and add the remaining ½ tablespoon of white wine vinegar; stir to combine. To finish, mince the fresh chives (or fresh thyme, optional) and sprinkle over the top of the dish. Serve immediately.

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.