This is a recipe that I developed for http://food52.com. I missed the deadline though for a submission but no matter. I had a lot of fun creating and executing this recipe today. I have a lot of feta cheese on my hands and am trying to use in someway in every course I cook. I covered breakfast with the feta scones and thought that the feta would transfer nicely to ice cream and to my delight, it did. The ice cream is creamy with a bit of tang and has a cheesecake quality to it while the ruby blood orange syrup pools around it adding a sunny sweetness to it. I also think this would make a great milkshake with the syrup stirred into it right before serving.
Feta Ice Cream:
- 1 1/2 cup whole milk
- 2/3 cups plus 3 tblsp. sugar
- 2 ounces crumbled feta (I used a milder one)
- 2 ounces cream cheese
- 5 egg yolks
- 1 teaspoon best quality pure vanilla extract
- In a medium saucepan heat milk and sugar together until sugar dissolves. While milk is heating, crumble feta and cream cheese into a large mixing bowl and place mesh strainer over the bowl.
- In another bowl, whisk the egg yolks together and very slowly pour warm milk into yolks while whisking constantly. Pour mixture back into the the saucepan.
- Stir mixture constantly over medium heat with a wooden spoon while scraping the bottom until thick and coats the back of the spatula (you can run your finger through it and both sides don’t run into each other). Pour through the strainer over the feta and cream cheeses and stir until cheeses are melted into mixture. You can strain it again or blitz it in the blender like I did. Cool over an ice bath until cold and freeze in an ice cream maker according to manufacturer instructions. Store in an airtight container with plastic on top of ice cream to prevent crystallization.
- Serve with blood orange syrup.
Blood Orange Mint Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup freshly squeezed blood orange juice (leave all the pulp in there)
- 1 tablespoon fresh mint leaves
- Bring water and sugar to a boil so that sugar dissolves in water. Add blood orange juice and fresh mint to sugar and water mixture and bring back to a boil while stirring often until thick. Cool and strain. Serve over ice cream or any other way you’d like.