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SSS Week Eight --- Blueberry Honey-Gorgonzola Ice Cream

This week, Palma chose our first "unusual" flavor. Honey-Roquefort.

It's been a crazy busy week for me, so I really didn't have time to stop at the market. I discovered the selection of blue cheeses in my fridge was limited to one - Gorgonzola. So, that became my cheese choice. I have about four kinds of honey. But only one of the jars had enough in it for the recipe. So, the honey became blueberry blossom honey.

bee%20on%20blueberry%20blossom.jpg
(thanks to Prelock Blueberry Farm of Lafayette, IN for this cool picture.)

As I was it in its ice bath, I decided that I really didn't like the dingy gray color the gorgonzola gave the mix.

The next morning when I poured it into the freezer, I still didn't like the color.

Then I thought: "What the heck, the honey came from the blueberry blossom and gorgonzola is a cheese that just screams to be paired with fruit. Why not add frozen blueberries to the mix?"

The blueberries tinted the ice cream a very subtle shade. Just enough to overcome the gray.

Honey%20Gorgonzola.JPG

I served my Blueberry Honey-Gorgonzola Ice Cream with a blueberry-honey topping.

Comments (2)

The blueberries must have worked, because your ice cream doesn't look gray at all. It looks very yummy. And I love that bee photo.

I made chocolate and then cherry last week, and raspberry, this week. :)

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