Cheese ice cream is either the weirdest thing you’ve ever eaten, or an absolute revelation. With Maroilles, let’s be honest: it’s both at the same time. This recipe is like nothing else, and that’s exactly why it’s worth a try.
Ingredients :
- Maroilles AOP — The star, and there is really no valid substitute here. Get it well-ripened, with its characteristic orange rind—it’s what gives that specific taste. Avoid ‘mild’ or ‘young’ versions which don’t have enough character to stand up to the yogurt once frozen.
- Plain yogurt — Use full-fat, not 0%. The fat is what makes the texture smooth during freezing. A Greek yogurt also works and gives something denser, almost like a semifreddo.
- Lemon juice — Two centiliters might seem like nothing—but it’s crucial. The acidity cuts through the fat of the cheese and prevents the ice cream from having that heavy, flat taste people fear with cheese-based desserts. Don’t skip it.
- Sugar — Only 30 grams, intentionally light. The goal isn’t to make a sweet ice cream but to balance the cheese. If you like it sweeter, go up to 40g, no more, otherwise it masks all the work of the Maroilles.
