If you’re looking for a dessert that’s both and unique, look no further than muffins with gorgonzola ice cream. This unexpected combination of flavors is sure to satisfy any sweet tooth while also providing a savory twist.

The sweetness and moistness of sweet potato make it a great ingredient for muffins. Not only does its natural sweetness add depth and complexity to the dish, but it also makes the muffins moist and tender. And, of course, the gorgonzola ice cream adds a tangy kick that complements the sweet potato perfectly.

To make the muffins, start by preheating your oven to 375 degrees Fahrenheit and greasing a muffin tin. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. In another bowl, whisk together 1 cup mashed cooked sweet potato, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the muffins tough. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

While the muffins are cooling, it’s time to make the gorgonzola ice cream. In a medium saucepan, combine 1 cup heavy cream and 1/2 cup whole milk. Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Remove the pot from the heat and stir in 1/2 cup crumbled gorgonzola cheese until it melts and is completely combined.

In a separate bowl, beat together 4 egg yolks and 1/4 cup sugar until pale and fluffy. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Pour the mixture back into the saucepan and heat over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-10 minutes. Remove the pot from the heat and strain the mixture through a fine-mesh sieve to remove any lumps or bits of egg.

Chill the mixture in the fridge for at least 2 hours, or until completely cold. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can still make the ice cream by pouring the mixture into a freezer-safe container and freezing until firm, stirring occasionally to prevent ice crystals from forming.

To serve, scoop a generous portion of gorgonzola ice cream onto a plate and top with a warm sweet potato muffin. The flavors and textures will melt together perfectly, creating a dessert that’s both sweet and savory. This is a great dessert to serve at a dinner party or to impress friends and family with something unexpected. Give it a try and taste the magic of sweet potato muffins with gorgonzola ice cream.

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