mahon-cheese-ice-cream-231379.json

{
    "directions": [
        "Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175\u00b0F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.",
        "Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.",
        "Let soften at room temperature 20 minutes before serving."
    ],
    "ingredients": [
        "3 cups whole milk",
        "3 large eggs",
        "1/2 cup sugar",
        "4 ounces cream cheese, softened",
        "4 ounces Spanish Mah\u00f3n or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)",
        "1/2 teaspoon vanilla",
        "Special equipment: an instant-read thermometer; an ice cream maker"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Ice Cream Machine",
        "Cheese",
        "Dairy",
        "Egg",
        "Dessert",
        "Freeze/Chill",
        "Frozen Dessert",
        "Cream Cheese",
        "Gourmet",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Mah\u00f3n Cheese Ice Cream",
    "url": "http://www.epicurious.com/recipes/food/views/mahon-cheese-ice-cream-231379"
}