Combining cheese with ice cream

In Yorkshire it is traditional to serve Wensleydale cheese with a piece of fruit cake '“ a match made in heaven.

Wednesday, 2nd May 2018, 16:25 pm
Updated Wednesday, 2nd May 2018, 16:26 pm

Sheffield fruit cake trader Tipple Tails took it one step further when creating this Wensleydale ice cream for the Sheffield Cookbook: Second Helpings.

You will need an ice cream machine for this recipe, around 90 minutes of preparation time, plus time to churn and freeze.

The Sheffield Cookbook is available from Waterstone’s, Amazon and venues or traders which are featured in the book.


2 egg yolks

50g caster sugar

75ml whole milk (Tipple Tails use Our Cow Molly’s full milk)

250ml double cream (they use Longley Farm extra rich Jersey Double Cream)

150g Wensleydale cheese, grated (or Wensleydale cheese’s neighbour; a Coverdale Cheese, which is smoother and has a sharper flavour)


Whisk the egg yolks and sugar together in a bowl until pale in colour and fluffy. Pour the milk and cream into a thick-bottomed saucepan and heat the mixture until almost boiling.

Turn off the heat just before it boils, and leave to cool slightly.

Pour the cream mixture over the egg mixture, whisking slowly, and return the mixture to the pan.

Place the pan with the custard mixture over a moderate heat and stir continuously.

Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat, add 100g of the cheese to the custard and whisk until melted.

Pour the cheesy custard into a cold basin and leave it to cool.

Once it is cool, stir in the remaining cheese, then refrigerate the custard for a good 30 minutes before pouring into an ice cream machine.

Churn, following the machine instructions, until it is ready to serve with a lovely wedge of fruit cake.

If you don’t have an ice cream maker, pour the chilled custard into a freezer-proof container, cover and pop it into the freezer. Remove from the freezer at one-hour intervals and beat the custard thoroughly to prevent ice crystals from forming.

Keep doing this until the mixture is creamy, almost frozen and ready to serve.

n Tips and tricks

The custard must not reach boiling point, but should start to thicken before it gets there.

If you overheat the custard it will curdle, so make certain that the spoon gets right into the corners of the pan.

Have a sink of cold water ready and if there is even the remotest sign of curdling, quickly dunk the pan into a sink of cold water to cool the sauce down and whisk like you mean it.