By: The Food Hunter
The summer season isn’t over yet and Pastry Chef Audrey Enriquez, from Sanctuary on Camelback Mountain, has concocted a sweet and savory treat to help you beat the heat. The classic combination of apples and cheese is the inspiration behind this dessert found on the menu at The Sanctuary.
When it comes to serving this pair, Enriquez says she’s seen everything from cheddar in the pie crust, to serving the pie with a slice of sharp cheddar melted on top. She’s created her own take on this with her apple pie tart and homemade cheddar ice cream.
Enriquez’s passion for food was sparked during her early childhood travels around the US, where she experienced an eclectic variety of foods. She infuses this passion into every one of her dishes and it shows. If you can’t make it to Sanctuary this summer you can still enjoy a little Cheddar Cheese Ice Cream in your own kitchen.
Cheddar Cheese Ice Cream:
Makes 1-2 quarts
4 cups half and half
4 cups milk
1 vanilla bean, split and scraped
1/4 tsp white pepper
18 egg yolks
2 1/2 cups granulated sugar
2 lbs. cheddar cheese, shredded
Heat half and half, milk, vanilla bean and pepper in a medium sauce pot. Stirring occasionally, bring mixture to a boil. Remove from heat and let cool for 10 minutes to let the flavors infuse.
In a separate bowl, whisk together yolks and sugar. Temper the hot milk mixture into the yolks and pour back into the pot. Cook over medium heat, stirring constantly until thick.When the mixture is ready, remove from heat and stir in cheese.
Pour the mixture through a chinois into a stainless steel bowl and rest bowl over an ice bath until completely cool. Transfer to a container and store in refrigerator about 24 hours. Process in ice cream maker according to manufacture directions.