Roquefort Ice Cream

Beat the egg yolks, sugar and honey with the whisks of a mixer until creamy. Bring milk and whipping cream to a boil and stir into egg yolk mixture. Stir in a whipping kettle over a hot water bath at low temperature for 6-8 minutes until the mixture is thick and creamy. Stir the quantity cooled in iced water. Add the cheese and finely grind with a hand blender. Season with salt and pepper. Pour the mixture into an ice cream maker and freeze for about 20 minutes.

Line a small baking dish (about 11 capacity) with a freezer bag. Pour the ice cream mixture into it, smooth it out and place it in the freezer with the lid closed. Remove the ice cream from the freezer about 20 min before serving and place in the refrigerator. Bring to the table with the apple tart.

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