Late this past winter I saw a fancy cheese website selling caramel cheese and HAD to try it, high price and expensive shipping at all. This fall, you can buy a block at Market Basket, and you absolutely should! It’s a hit as part of a charcuterie board situation, and pairs super nicely with the raspberries here.
Ingredients:
Raspberry Compote:
- 3/4 pint/10.5 ounces raspberries (I used frozen, no problems there)
- 1/4 cup granulated sugar
Caramel Cheese Sauce:
- 3.5 ounces Ski Queen/Norwegian brown cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons honey
No-Churn Ice Cream:
- 2 cups heavy cream
- 1/2 can (7 ounces) sweetened condensed milk
More cheese, other uses…
To make the compote, combine the berries and sugar in a small saucepan and bring to a simmer over medium heat. Cook, stirring often, until a bit reduced and slightly thickened, about 10 minutes, or a bit more for frozen. Remove from the heat and cool – this can be made ahead of time.
Hmm someone should really clean my stove…
To make the caramel cheese sauce, combine all the ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until the cheese has melted and fully combined, and the mixture has thickened to a caramel sauce consistency – remember that as it cools it will become firmer – 8 – 10 minutes. Allow to cool to room temperature. You can also make this ahead, but when refrigerated it firms up so you’d need to heat it back to a sauce, then let it cool back down to room temp.
When ready to make the ice cream, beat the cream in a large bowl until it reaches the stiff peaks stage.
Add the sweetened condensed milk and fold in by hand.
Pour half of the whipped cream mixture into an 8 or more cup container/loaf pan, and add both raspberry compote and caramel cheese sauce by large spoonfuls, then use a knife to swirl it in.
Repeat with the remaining whipped cream mixture, and more compote and caramel sauce – you may have extras of the compote and/or sauce, but can put them on top when serving.
Cover and freeze at least 4 hours, then let sit at room temperature briefly to soften slightly before serving. Yum!
No Churn Caramel Cheese and Raspberry Swirl Ice Cream
From North Wild Kitchen, who has several more recipes using Ski Queen cheese.
Raspberry Compote:
- 3/4 pint/10.5 ounces raspberries (I used frozen, no problems there)
- 1/4 cup granulated sugar
Caramel Cheese Sauce:
- 3.5 ounces Ski Queen/Norwegian brown cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons honey
No-Churn Ice Cream:
- 2 cups heavy cream
- 1/2 can (7 ounces) sweetened condensed milk
To make the compote, combine the berries and sugar in a small saucepan and bring to a simmer over medium heat. Cook, stirring often, until a bit reduced and slightly thickened, about 10 minutes, or a bit more for frozen. Remove from the heat and cool – this can be made ahead of time.
To make the caramel cheese sauce, combine all the ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until the cheese has melted and fully combined, and the mixture has thickened to a caramel sauce consistency – remember that as it cools it will become firmer – 8 – 10 minutes. Allow to cool to room temperature. You can also make this ahead, but when refrigerated it firms up so you’d need to heat it back to a sauce, then let it cool back down to room temp.
When ready to make the ice cream, beat the cream in a large bowl until it reaches the stiff peaks stage. Add the sweetened condensed milk and fold in by hand. Pour half of the whipped cream mixture into an 8 or more cup container/loaf pan, and add both raspberry compote and caramel cheese sauce by large spoonfuls, then use a knife to swirl it in. Repeat with the remaining whipped cream mixture, and more compote and caramel sauce – you may have extras of the compote and/or sauce, but can put them on top when serving.
Cover and freeze at least 4 hours, then let sit at room temperature briefly to soften slightly before serving.
sparecake 