Mahón Cheese Ice Cream
This recipe serves 2. One portion of this dish contains about 40g of protein, 58g of fat, and a total of 965 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up sugar, milk, danish fontina cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 7 hours.
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.
Ice cream can be made 1 week ahead.