We attempted our first savoury ice cream - White Stilton and Apricot. We followed a recipe that suggested crumbling milk into double cream and freeze churning.
It just didn't work - it had little flavour of the cheese and was too dense to be a pleasant ice cream. Effectively just a frozen lump of watered down Stilton. Need to reconsider the base for savoury ice cream.
Ice cream rating: 3/10
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