Directions

Ice Cream

1. In a medium saucepan combine cream, milk, ¼ cup sugar, and salt. Bring mixture to a simmer, stir to dissolve sugar, remove from heat.
2. In a medium bowl, whisk egg yolks and ¼ cup sugar until pale (2 minutes). Whisk in ½ cup of the warm cream mixture.
3. Whisk tempered yolk mixture into remaining warm cream mixture. Cook over medium-low heat, whisking frequently, until custard forms on a spoon and a finger swiped across the back leaves a clean line, or until temperature reaches 170°F.
4. Remove from heat and add cheese. Let stand 1 minute and then whisk to combine. Using an immersion blender, or upright blender, process until smooth (approx. 30 seconds).
5. Pour custard through a fine mesh strainer into an airtight container and chill in refrigerator until temperature is 40°F (2-3 hours or overnight). If the custard separates slightly or forms a skin, wait until it's completely chilled, then blend until smooth.
6. Using an ice cream maker, churn the custard (following manufacturer's instructions). Transfer to an airtight container and store in freezer for at least 4 hours before serving.

Apple Ginger Pastry Tart

1. Preheat oven to 400 degrees F.
2. Place puff pastry on lightly-floured work surface. Cut a rectangle 6" wide by 10" long, place on a parchment paper-lined baking sheet.
3. Combine butter, 1 ½ Tbsp brown sugar, ginger, vanilla and cinnamon. Generously brush the puff pastry top with the mixture, leaving a ¾" border.
4. Layer apple on the puff pastry, inside the border, shingled in straight lines. Cut more apple to fill gaps.
5. Brush apples with the remaining butter mixture, and sprinkle with 1 Tbsp brown sugar. Bake for 15-18 minutes or until the pastry is golden brown.
6. Remove from oven, cool for five minutes. Slice tart into small squares and serve warm with Bothwell Maple Smoked Extra Old Cheddar Ice Cream.