Cheese Ice Cream with Sherry Vinegar Syrup

You want unique? Well you got it here! If you are willing to stretch your culinary horizons I can think of no better dish than this one to start you on your way.

Chez was having a “Movie Night” on November 14 and the feature of the evening was El Cid. Well, no sense in missing an opportunity to explore Chez’ Spanish side and this dessert was the spectacular close to an auspicious meal. Bear in mind that the sauce and the ice cream is a set. You may opt to only go with one, but don’t do it… this set is a powerhouse!

Think ‘Cheesecake ice cream with a tangy syrup!’… yum.

Sherry Vinegar Syrup

• 1/2 cup Sherry vinegar
• 1/2 cup packed light brown sugar

Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes, but don’t go by time. Keep your eyes open. There is a thin line between delicious and yuck… so be diligent! Pour into a heatproof bowl and cool completely. Syrup can be made 1 week ahead and kept in an airtight container at room temperature.

Cheese Ice Cream

• 3 cups whole milk
• 3 large eggs
• 1/2 cup sugar
• 4 ounces cream cheese, softened
• 4 ounces Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
• 1/2 teaspoon vanilla
• Special equipment: an instant-read thermometer; an ice cream maker

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. Top with cooled syrup.