Recipe contributed by Casey Thompson, executive chef of Folktable, Sonoma
“Our Tank House Farms honey embodies everything our farm possesses: the flowers that signify the beginning of vegetables’ growth, the flowers that line our gardens at Cornerstone and decorate our restaurant, including the lavender that we put in our teas and lemonades— all brought to us by our hardworking bees.
Honey from our farm lends a depth of flavor to this sweet and savory ice cream featuring delicious blue cheese from Point Reyes Farmstead Cheese Co.
At Folktable, we are serving this ice cream this fall with sugared brioche toast and caramel-cured egg yolks. (Find the full recipe at EdibleMarinandWineCountry.com.)
Come on in to try it in its full glory!”
Ingredients
- ½ cup good-quality honey
- 8 ounces Roquefort Blue, crumbled
- 1 cup whole milk
- 6 egg yolks
- 2 cups heavy cream
- 1 pinch salt
- A few fresh turns of black pepper
- Sliced brioche loaf, cut into thick pieces Granulated sugar
Preparation
In a medium saucepan, warm the honey. Set aside. Place the blue cheese in a large bowl and set a strainer over the top.
In another medium saucepan, warm the milk.
In a separate bowl, whisk the egg yolks until very light and fluffy. Slowly pour the warm milk into the egg yolks, whisking constantly.
Scrape the warmed egg yolks back into the saucepan and, over medium heat, stir the mixture constantly with a wooden spoon. Cook the mixture until it thickens; this should take a full 5–6 minutes. It should coat the back of a spoon.
Pour the custard through the strainer and stir it gently into the cheese. Chunks are welcomed, do not over stir. Stir in the cream and honey. Add the salt and black pepper.
Chill the custard in a plastic container for at least 4 hours, or overnight.
Freeze your ice cream according to your manufacturer’s instructions.
FOR THE SUGARED BRIOCHE:
In a medium-hot pan, add granulated sugar. Once the sugar begins to caramelize, add the bread and toast in the sugar until it is toasted and caramelized. Continue to turn the brioche to toast each side. Remove and set aside.
TO SERVE:
Cut the sugared brioche into bite-size pieces. Spoon brioche pieces into the bottoms of 4 parfait glasses, dividing evenly. Add a scoop of ice cream to each glass, top with more brioche pieces, then a final scoop of ice cream. Serve at once. Serves 4.
