It all started a few years ago, on a terrace in Seville. The sommelier on duty gently urged us to try the Manchego ice cream. He could tell from the look on our faces that we weren't exactly thrilled with the idea, but he assured us it was amazing. And he was right. It was amazing indeed, and I'll never forget it. So, when I organized a sherry lunch with the guys from Walsjérôt last Sunday, I knew we had to finish it off with a scoop of Manchego ice cream. Luckily, Chef Niklas was happy to oblige. And even better: I get to share the recipe.
Ingredients
For the ice
You'll need an ice cream maker for this. Niklas used this one from Magimix , but you can also buy the current craze: Ninja Creami Deluxe .
- 170 ml whipped cream
- 400 ml milk
- A large piece of manchego (300-400 grams; the more, the more cheese flavor)
- 4 egg yolks
- 125 g sugar
- 3-4 g Sosa ice cream stabilizer (for 1 liter)
For the salted caramel
- 150 g sugar
- 2-3 tablespoons of water
- 100 ml whipped cream (to taste)
- 30 g butter
- Sea salt to taste
Topping
- Salted almonds (finely chopped)
- Salted popcorn (homemade or store-bought)
- Fenugreek leaves
Preparation method
- Melting Manchego: Cut the Manchego cheese into small cubes. Heat the milk to just below boiling. Reduce the heat and add the Manchego cheese. Let the cheese melt and steep in the milk. It will become a kind of cheese fondue. Turn off the heat and leave the pan on the stove. The cheese will now act like a tea bag: the longer you let it steep, the stronger the flavor. If necessary, use an immersion blender to thoroughly blend the mixture. Then strain it to ensure a smooth base without any cheese residue.
- To make the ice cream: Bring the cream and cheese mixture to a boil. Whisk the egg yolks and sugar in a separate bowl until light and fluffy. Add a small amount of the warm mixture to the egg mixture to temper it, then pour it back into the saucepan. Stir continuously over low heat until the custard thickens. Strain and blend again if necessary for a smooth result. Cover with cling film (directly over the mixture to seal it) and refrigerate.
- Make salted caramel: Heat the sugar and water in a saucepan over medium heat until it becomes a deep amber caramel. Carefully add the heavy cream (be careful, it may splatter) and stir well. Then add the butter and a pinch of sea salt (to taste), stirring constantly until a smooth sauce forms. Let it cool slightly.
- Churning ice cream: Once the cheese mixture has cooled completely, add the ice cream stabilizer and pour the mixture into the ice cream maker. Churn until the ice cream is creamy.
- Serving : Let the caramel cool completely. Swirl the salted caramel sauce into the Manchego ice cream just before serving, or pour it over the ice cream as a topping for a delicious contrast of sweet, salty, and savory. Garnish the ice cream with chopped salted almonds, crunchy popcorn, and a few dried fenugreek leaves.
What wine should we serve with this?
During lunch, we served Valdespino's Isabela Cream , a blend of approximately 75% Oloroso and 25% Pedro Ximénez. Part of the blend comes from an old solera, which means it has an average age of around 15 years. Isabela Cream is a sweet sherry, but not as overpowering as a typical PX (120 grams of sugar vs. 400 grams of sugar per liter). The sweetness is beautifully balanced with oxidative notes of raisins, figs, candied orange, toffee, and roasted nuts. It pairs wonderfully with this dessert.
Actually, I think pretty much any sherry will work. Even a fino, like Emilio Hidalgo's La Panesa . Just be careful with the caramel sauce, as it can be too sweet. Fino and fenugreek, on the other hand, are a match made in heaven, so that should work.
In October 2024, we're organizing a four-day sherry course . Come join us!
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