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Frozen Stilton Cheese Cream


625ml milk
1 clove
250g Stilton cheese
4 tbsp white port
500g fromage frais/fromage blanc (8 per cent fat)
Makes about 1.3 litres


Slowly bring the milk and clove to boiling point. Meanwhile discard the rind from the cheese and chop the rest into roughly 1 cm/½ inch cubes. Add to the milk and stir over a gentle heat until completely melted. Remove the pan from the heat, and beat the mixture vigorously for about 30 seconds before adding the port. Then taste and, if necessary, add salt and a little freshly ground black pepper. Cool then chill in the fridge.

When ready, remove the clove, gently beat the fromage frais into the cheese mixture, still freeze pr start tje oce-cream machine and pour it in.

NOTE: It will probably be necessary to church this quantity in two separate batches.

Freeze until the mix has frozen to a consistency firm enough to serve; or to store, quickly scape into plastic freezer boxes and cover with waxed or greaseproof paper and a lid. Finally label, then freeze. Allow about 20-25 minutes in the fridge to soften sufficiently to serve.

Serve cut into slices as a starter with celery seed biscuits or after a meal with port.

Reproduced with the kind permission of Robin Weir from Ices: The Definitive Guide, Publ: Grub Street, 12.99
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