How to Make Curé Nantais Ice Cream
- To prepare the cheese for the ice cream, remove the rind and cut the cheese into small cubes.
- In a medium sized sauce pan add the cheese cubes, milk and cream. Heat the mixture over a medium heat.
- Meanwhile in a clean bowl, whisk together the egg yolk with sugar until it is blended well and becomes a pale yellow colour.
- When the cheese cubes have melted completely, and the milk mixture has come to a boil, remove from flame.
- Add the milk mixture to the egg yolk in a steady, slow stream while whisking constantly to avid the egg from coagulating.
- When everything is incorporated well, return the milk and egg mixture to the sauce pan, cover with a lid and cook it on a low heat until the mixture is thick enough to coat the back of a spoon.
- Using a piece of cheesecloth, strain your ice cream into another bowl and let it cool down completely.
- Put the container into an ice cream machine to churn, or put it in the freezer for 3-4 hours.
- If you are using a freezer then remember to stir the mixture every 30 minutes until it reaches the consistency of ice cream.
- When ready to serve, spoon two scoops into a bowl and garnish with 1-2 mint leaves.
- Curé Nantais is a strong soft cheese form the Loire-Atlantique department of France. It gets its name from the place it was first cured in i.e. the Nantes vineyard by a priest of passage.
Did you know that until the late 1800s ice cream was considered a rare luxury and exotic treat? It used to be only consumed by the elite and rich upper-class nobility.