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Recipe Category: Cheese
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Ingredients
Recipe for: Helado de Queso – Requeson Cheese Ice Cream
Makes ABOUT 3 CUPS
- 1½ cups whole milk
- ¼ teaspoon pure vanilla extract
- 1 cup sugar
- ¼ teaspoon salt
- 6 egg yolks
- 8 ounces requeson, queso fresco, or pot cheese, crumbled
Method
- Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat
- Whisk the egg yolks in a large heatproof bowl
- Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly
- Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes
- Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy)
- Chill over an ice bath, stirring, until cool
- Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer’s instructions
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