Gorgonzola ice cream 1240 Edit Edit copy

Adapted from Jeni's Splendid Ice Creams!
Ingredients
Gorgonzola Ice Cream
- 2c whole milk
- 1T tapioca starch
- 1/2c room temp Gorgonzola dolce
- 1 1/4 c heavy cream
- 2/3c Swerve Confectioners
Instructions
- Stir 2 tbsp of the milk with tapioca starch and set aside, then cream the Gorgonzola with a spatula or hand mixer until smooth.
- Bring milk, cream, and Swerve to a boil in a high-sided pot, and continue boiling for 4 minutes. Remove from heat, whisk in milk and tapioca starch mixture, and return to a boil for 1 more minute, stirring until thickened.
- Pour the hot mixture into the Gorgonzola and whisk until totally smooth. Fill a large bowl with ice and water, then pour mixture into a 1-gallon zip-top bag. Seal and place in ice bath to cool for 30 minutes.
- Pour into ice cream machine canister and churn until thick and creamy (time may vary depending on the model). Fold in candied pecans and freeze for at least 4 hours before serving.

Nutrition Facts Serving Size 1 Servings 8 |
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Calories 290 |
Total Fat 28g |
Total Saturated Fat 12g |
Cholesterol 55mg |
Sodium 105mg |
Total Carbs 26g |
Dietary Fiber 2g |
Sugars 4g |
Added Sugar 0g |
Swerve 21g |
Protein 5g |
Net Carbs: 3g |