1 cup cream
2 oz Idiazábal cheese
3/4 lb Torta de la Serena cheese
7 oz sugar
1 cup milk
Blackberry, redcurrant or raspberry sauce
Boil the milk with the cream and the Idiazábal cheese.
In a separate bowl, beat the Torta de la Serena cheese with the eggs and sugar. When the milk reaches a boil, pour on the other cheese mixture then beat well with an electric beater. Cool.
Fill the freezer container and freeze, beating once or twice during the freezing process with a hand beater. Serve with the fruit sauce.
Recipe courtesy of Spain GourmeTour magazine