- 6 tablespoons (120 gr) honey
4 ounces (110 gr) Roquefort
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
4 large egg yolks a few turns freshly-ground black pepper
1. In a small saucepan warm the honey, then set aside.
2. Crumble the Roquefort into a large bowl. Set a mesh strainer over the top.
3. In a medium saucepan, warm the milk.
4. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly.
5. Scrape the warmed egg yolks back into the saucepan.
6. Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.
7. Pour the custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted (some small bits are fine, and rather nice in the finished ice cream.) Stir in the cream and the honey, and add a few turns of black pepper.
8. Chill custard thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Cocoa Nib and Spiced Lamb Sausage Pizza Enough for two 9-inch pizzas, or 1 rectangular baking sheet pizza (approximately 11 by 17) You can use this sausage to top any recipe for your favorite pizza dough if you'd like.
1 recipe for Chocolate Pizza Dough , rolled out onto baking sheets
2 cloves garlic, finely minced
2 tablespoons olive oil
1 small onion, peeled and finely chopped pound ground lamb cup peeled, seeded, and chopped canned plum tomatoes
1 tablespoon tomato paste or harissa cup chopped flat-leaf parsley
3 tablespoons toasted pine nuts large pinch (each) cinnamon, allspice and cloves
1/8 teaspoons red pepper or chili flakes salt and freshly ground pepper fresh lemon juice cup roasted cocoa nibs
4 ounces fontina cheese, grated
2 ounces mozzarella cheese, grated
1. In a small bowl, mix together
2 tablespoons olive oil and the minced garlic. Set aside.
2. Heat remaining olive oil in a skillet and cook the onions until soft and translucent. Add the lamb, tomatoes, tomato paste (or harissa), parsley, pine nuts, spices, and season with salt and freshly ground pepper. Cook slowly for 10 minutes (uncovered).
3. Remove from heat and add a squeeze or two of fresh lemon juice and let cool to room temperature.
4. Once cooled, stir in the cocoa nibs. To make the pizzas : Brush top of pizza dough with garlic-infused olive oil. Sprinkle half of the cheese over the dough then spread the sausage over the cheeses. Finally top with the remaining cheese and bake the pizza in a very hot oven until the cheese is bubbling and deep-golden brown. Chocolate-Almond Buttercrunch Toffee Adapted from The Perfect Scoop
2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between ‘fine' and ‘coarse'
2 tablespoons water
1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces a nice, big pinch of salt
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips optional: Roasted cocoa nibs and fleur de sel
1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8 x 10 (20 x 25 cm) on the baking sheet.
3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads
300 F degrees. Have the vanilla and baking soda handy.
4. Immediately remove from heat and stir in the baking soda and vanilla.
5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.)
5. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des selSprinkle the remaining nuts over the chocolate and gently press them in with your hands. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.