- 2 1/2 cup Heavy Cream
- 4 Tbps Milk Powder
- 1 cup water
- 6 Egg Yolks
- 3/4 cup Sugar
- 6 oz Hook's 10 Yr Cheddar Cheese, shredded
In a bowl mix together the egg yolks and sugar. Set aside.
Pour cream, milk powder, water in a heavy saucepan over medium heat. Bring to a simmer. Gradually ladle the hot milk mixture into the egg mixture while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of spoon or to 170F. Do not boil. Remove from heat and stir in cheese.
Add salt to taste, starting with a small pinch (seasoning will depend on saltiness of cheese). Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath until temperature drops to 40F. Refrigerate overnight.
Churn ice cream according to manufacturer's instructions.