Époisses Ice Cream and Grayson Fondue Recipe
Combine your cheese course and dessert with this indulgent recipe from Aaron Silverman of Pineapples & Pearls.
Ingredients
- Époisses cheese: 2.8 oz
- Whole milk: 14 oz
- Sugar: 3.8 oz
- Non-fat milk powder: 0.6 oz
- Egg yolk: 1.1 oz
- Ice cream stabilizer: ¾ tsp
- Grayson cheese: 2.8 oz
- Heavy cream: 2.1 oz
- Whole milk: 0.7 oz
- Xanthan gum: a pinch
- Rose vinegar: to taste
- Salt: to taste
- Buckwheat Flour: 1 oz
- Sugar: 1 oz
- Butter: 0.7 oz
- Cornstarch: ¼ tsp
- Ground coffee: ½ tsp
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