RECIPES

Feta and Parmesan Ice Cream Sandwiches

Active Time

50 Minutes

Servings

Makes

2 Quarts (About 18 Sandwiches)

Ingredients

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup sugar
6 large egg yolks, room temperature
6 ounces Weyauwega Star Dairy Traditional Crumbled Feta cheese (1 cup) or Weyauwega Star Dairy Parmesan cheese, grated (2 cups)
2 teaspoons vanilla extract

Feta Ice Cream Sandwiches:

Turtle:

Mix-Ins: feta ice cream + 1 cup caramel sauce + 1 cup candied pecan pieces
Cookies: pecan sandies

Chocolate-Covered Cherry:

Mix-Ins: feta ice cream + 1 cup chopped fresh cherries + 1 cup finely chopped chocolate
Cookies: chocolate cookies

Parmesan Ice Cream Sandwiches:

Strawberry Shortcake:

Mix-Ins: parmesan ice cream + 1 cup macerated chopped fresh strawberries + 1 cup chopped vanilla wafers
Cookies: shortbread cookies

Lemon Cheesecake:

Mix-Ins: parmesan ice cream + 1 cup lemon curd + 1 cup chopped ginger cookies
Cookies: ginger cookies

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta or Parmesan can be used in this recipe.

Instructions

Warm cream and milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved.
Whisk 1/3 cup of hot cream mixture into egg yolks in a bowl. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. (Do not boil.) Remove from the heat.
Add feta or parmesan and vanilla; stir until cheese is blended. (Cheese will soften but not fully melt.) Pour custard through a fine mesh strainer into a large bowl; discard solids. Place bowl into a larger bowl filled with ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 4 hours or overnight.
Whisk custard until blended. Pour half of the custard into an ice cream maker, about two-thirds full. Freeze according to manufacturer’s directions. Refrigerate remaining custard until ready to freeze.
Transfer ice cream to a large bowl. Fold in half of the mix-ins as desired. Spoon ice cream into freezer containers. Freeze for at least 4 hours before serving. Repeat steps with remaining custard.
Sandwich ice cream between two cookies. Freeze for at least 30 minutes before serving.

Cheesemonger Tip

Weyauwega Star Dairy’s artisan cheesemakers have been handcrafting specialty cheeses like feta and parmesan for four generations. Cheesemaker Jim Knaus and his sons Dan, Gerard and Mike take great pride in their top-quality cheeses that start with the finest ingredients.