Roquefort Ice Cream with Oven Roasted Figs

Made the ice cream last night and served with orange sorbet. Didn't work. I hope that this is better.

1 cup milk
1/2 cup heavy cream
3 egg yolks
1/3 cup roquefort at room temperature, mushed up.

figs, halved

port aspic, cut into 1/2 cm squares

1. beat egg yolks
2. heat 1/2 cup cream and 1/2 cup milk, remove from heat
3. drizzle 1/2 of hot cream/milk into eggs to heat them; drizzle egg/cream/milk mixture back into cream/milk
4. cook until coats back of wooden spoon.
5. add roquefort and cook until blended.
6. chill roquefort and make ice cream
7. roast figs until cooked in 400 degree oven.
8. serve hot figs with a scoop of ice cream and port aspic.


Here is a port aspic recipe

1 tsp unflavored gelatin
½ cup port wine
1 tbsp sugar
1tbsp water

Dissolve 1 tsp unflavored gelatin in ½ c port wine and set aside. Dissolve the sugar in the water in a small saucepan and cook it rapidly until the sugar melts and begins to caramelize; remove immediately from the heat and add the port wine and gelatin.

Strain through sieve and set aside until almost cool. Place in dish and refrigerate until ready to serve.