I almost did not make this one; I am not a fan of the blue cheese family to start, and the idea of making it into ice cream was, well, just a bit odd to me. David convinced me to try it as he really likes these cheeses. The ingredients were simply; I bought a nice wedge of Roquefort at Trader Joe's.
After mixing and chilling, I started to think about what to serve it with as this did not seem like an ice cream cone kind of ice cream. The recipe suggested pears, and that sounded good, but since we are approaching the Jewish new year, I thought that a simple baked apple might offset the strong cheese flavor.
David thought that this was the strongest ice cream flavor he has ever had; in the end I could not actually bring myself to eat more than a taste off the spoon. We both agree that using a milder blue cheese might have been a better idea. If anyone out there wants a taste, I have an almost virgin container in the freezer.
