Inspired by Simon Rogan, our Tunworth ice cream recipe is a delicious pairing of sweet and savoury, reminiscent of a classic cheesecake. The perfect end to a meal, tying the dessert and cheese course into one and it’s simple to make too. We paired ours with British strawberries that are currently in abundance but depending on the time of year you can use any fruit that is in season.
200ml whole milk
200ml double cream
100g Tunworth, cut into cubes
4 egg yolks
Combine your milk, cream and cubed Tunworth into a pan. We left the rind on but you can remove it if you prefer. Heat gently, stirring until the milk begins to steam and the cheese is melted. Leave to infuse for at least 20 minutes.
Slowly add the cream mixture to your egg yolks and return to the pan. Continue to stir over a low heat until your mixture reaches 80°C. Transfer your mixture into a cold dish, cover with cling film (touching the top of the mix so as not to let a skin form) and leave to cool.
Once cooled, your ice cream is ready to churn. You can use an ice cream machine here if you have one. Alternatively, pop your ice cream into the freezer and after 45 minutes give it a good stir with a whisk. Continue to do this every 30 minutes until your ice cream is completely frozen. It is really important to ensure you mix your ice cream thoroughly, breaking down any ice crystals will ensure your ice cream has a glossy texture.