Cheddar Cheese Ice Cream

Makes 1-2 quarts  4 cups half and half

4 cups milk
1 vanilla bean, split and scraped
1/4 tsp white pepper
18 egg yolks
2 1/2 cups granulated sugar
2 lbs. cheddar cheese, shredded

Heat half and half, milk, vanilla bean and pepper in a medium sauce pot. Stirring occasionally, bring mixture to a boil. Remove from heat and let cool for 10 minutes to let the flavors infuse. 

 In a separate bowl, whisk together yolks and sugar. Temper the hot milk mixture into the yolks and pour back into the pot. Cook over medium heat, stirring constantly until thick.When the mixture is ready, remove from heat and stir in cheese. 

 Pour the mixture through a chinois into a stainless steel bowl and rest bowl over an ice bath until completely cool. Transfer to a container and store in refrigerator about 24 hours. Process in ice cream maker according to manufacture directions.