I first created this original ice cream in the 1960s. I like to serve it as a palate-cleanser, accompanied by small radishes, a few tender celery leaves and some biscuits for cheese.
500ml (2 cups) milk
6 egg yolks
25g (2 tbsp) caster (superfine) sugar
pinch of salt
1 fine ripe Camembert, about 300g (10½oz)
small pinch of cayenne
8 drops of Tabasco
Bring the milk to the boil in a saucepan. Meanwhile, in a bowl, whisk the egg yolks with the sugar and salt to a light ribbon consistency. Pour the boiling milk on to the egg yolks, whisking continuously, then pour the mixture back into the saucepan.
Cook over a low heat, stirring with a wooden spatula, until the custard lightly coats the back of the spatula. When you run your finger through, it should leave a clear trace (see Photo). Immediately take the pan off the heat and pour the custard into a bowl.
Cut off the minimum of crust from the Camembert, then cut the cheese into thin slivers over the custard. Mix well with a whisk until the cheese has melted, then add the cayenne and Tabasco.
Stand the base of the bowl on ice to hasten the cooling, and stir with a spatula from time to time to prevent a skin forming. Pour the mixture into an ice cream maker and churn for 20 – 25 minutes, following the method on Vanilla ice cream, until the ice cream is firm but still creamy. Serve in individual bowls.