Ingredients
1 cup low-fat milk
1/2 cup heavy cream
1/3 cup plain low-fat yogurt or buttermilk
1 teaspoon coarse salt
2 tablespoons honey
2 1/2 ounces blue cheese, preferably Point Reyes or Wisconson
1/2 teaspoon guar gum, preferably Bob’s Red Mill
Pinch of freshly ground black pepper
Dash of hot sauce, such as Cholula or Tabasco
Preparation
Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to freezer until firm or up to 3 days.
