Vanilla Bean Blue Cheese and Blackberry Ice Cream

It's a Miraval, Martha Stewart, Monday night #NationalVanillaCustardDay


1 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, split and seeded
1/2 cup sugar
4 egg yolks
1 cup Cambazola blue cheese
blackberries, pretzels and a bit more Cambazola blue cheese

Directions: Combine cream, milk and vanilla and over medium heat warm until you see little bubbles - do not boil. While cream is heating, whisk egg yolks and sugar together. Add about 1/2 a cup of the warm cream to your yolk/sugar mixture and then turn the stove to low and pour the egg/sugar (now with a bit of the cream mixture) to the saucepan and consistently stir until the mixture thickens and coats the back of a spoon. Remove the vanilla bean. Poor custard into a bowl with the blue cheese stir until incorporated. Set the bowl in an ice bath and refrigerate to cool. Once cooled, freeze in an ice cream maker according to machine instructions.

adapted from Munchies