# Everything You Need to Know About Roquefort Ice Cream With Apple and Coffee

A dessert that sounds like a bass note, a hi-hat and a little tape hiss, with black sesame brittle and warm yuzu honey to hold it together.

By Hyun-woo Seo · 2026-11-07 · Recipes · Port Vesper

## Roquefort Ice Cream With Grated Apple, Coffee and Black Sesame Brittle

4 servings · 420 min · medium

### Ingredients
- 300 ml double cream, cold
- 200 g sweetened condensed milk
- 60 ml whole milk
- 130 g Roquefort, 100 g at room temperature and 30 g cold, in small crumbs
- 3 sheets baking paper (2 for the tin, 1 for the brittle)
- 40 g black sesame seeds
- 60 g caster sugar
- 1 tbsp water
- 1/4 tsp flaky sea salt
- 6 g roasted coffee beans
- 3 tbsp runny honey
- 2 tbsp yuzu juice, 1 tbsp for the honey and 1 tbsp for the apple
- 1 large crisp apple (about 200 g), washed, left whole until the last minute

### Method
1. Line a 1 litre loaf tin with 1 sheet of baking paper. Mash 100 g room-temperature Roquefort with a fork in a bowl, add the condensed milk and whole milk, then whisk for 2 minutes until almost smooth with a few blue flecks.
2. Whip the cold cream in a large bowl until it holds a floppy peak when you lift the whisk, about 3 minutes.
3. Fold the blue cheese mixture into the cream in three additions until no white streaks remain, then fold in the 30 g of cold crumbled Roquefort.
4. Scrape into the lined tin, level the top, and press a second sheet of baking paper onto the surface. Freeze for 6 hours, until firm enough to scoop cleanly.
5. For the brittle, toast the sesame seeds in a small dry pan over medium heat for 2 minutes until they smell nutty, then tip them into a bowl.
6. Put the sugar and water in the same pan over medium heat. Do not stir, only swirl, until the syrup turns deep amber, 5 to 6 minutes.
7. Take the pan off the heat and stir in the sesame seeds and sea salt. Pour onto the third sheet of baking paper, spread thin with the back of a spoon, and cool for 15 minutes until hard. Break into shards.
8. Just before serving, crush the coffee beans in a mortar for about 1 minute to a fine, sandy texture.
9. Warm the honey with 1 tbsp yuzu juice in a small pan over low heat for 1 minute, until loose and steaming.
10. Grate the apple on a fine rasp grater into a bowl, toss with the remaining 1 tbsp yuzu juice, and serve straight away, because the apple browns quickly.
11. Put 2 scoops of ice cream into each of 4 chilled bowls. Pile on the apple, dust with coffee, drizzle with warm honey and stand a shard of brittle in each bowl.

Tip: Yuzu juice is sold at Asian grocers. Lemon juice works in its place, 1 tbsp for the honey and 1 tbsp for the apple. Dip the scoop in hot water between portions for clean edges.

Dessert, medium difficulty. Roquefort ice cream is a bass note somewhere around 60 bpm: low, damp, a little rude. The grated apple is the hi-hat, cold and quick, and a splash of yuzu keeps it bright. Six grams of crushed coffee are the tape hiss, a sandy line of roast that makes the whole thing sound warmer. Black sesame brittle brings the sweet-salt snap. A spoon of warm honey on top acts like the compressor and glues the mix. Freeze the ice cream overnight if you can. It will sit like a good bassline.

For anyone who always wants the cheese course and the pudding at once, and who owns a mortar.

Source: https://oddy.one/a/2026-11-07-everything-you-need-to-know-about-roquefort-ice-cream-with-apple-and-coffee/