Help Me Out Here: Blue Cheese Ice Cream, Why?

Full disclosure, I like Blue Cheese, with crackers, bread, maybe some pear compote or mango chutney.

This video about Blue Cheese Ice Cream has been nagging at me ever since I saw it.

Of all the things food related that have graced my inbox over the years this has got to be one of the most peculiar. It took me a few days before I even opened it.  The title alone made me shiver.

Watching the video was disturbing and fascinating all at the same time.  It was like watching a really tense episode of Walking Dead, only instead of wondering which of your favorite characters will get eaten in this weeks Zombie apocalypse, you’re wondering: why is this hipster chick making blue cheese ice cream?  

The worst part for me was at the very end of the video, when hipster chick tastes the ice cream and says: it’s pretty blue cheesy.

I threw up a bit in my mouth.

Please, someone, please tell me: why?   Why would you do this to a perfectly good piece of blue cheese.  Why?  It’s the question that has plagued me since watching it.

First off did you notice the color of it? Kind of blue-green, like the color of Martha Stewart’s vomit?

Second to what end?  Have you ever heard of such a waste of sugar cream and egg yolks?

And then there is the presentation casual like here is a recipe that you will for sure want to make and share with your friends.

Hey Sam, hey Suzy, wanna come over to my place, I’m making blue cheese Ice Cream!


Obviously I’m missing something.  I’m sure deep in the bowels of Bushwick, Sam would answer back:  I might be able to drop by after my lacto-fermantation class, but if it isn’t Stilton Blue Cheese Ice Cream I doubt I’d be interested.

And Suzy would be all : OMG that sounds so awesome, I’m doing a Kale Kefir shake cleanse this week, but for sure I could at least have a taste.  

Seriously, please help me out here.  Can someone please tell me why you would make Blue Cheese Ice Cream, let alone why you would eat it? What am I missing?



About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
This entry was posted in Video and tagged , , . Bookmark the permalink.

1 Response to Help Me Out Here: Blue Cheese Ice Cream, Why?

  1. Leslie-Anne says:

    Please tell me she’s having us on!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s