Blue Cheese Ice Cream with Pomegranate Ripple

Directions

1. 1

   In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
2. 2

   Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. 3

   Fold in whipped cream. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.