Instructions

1. Add egg yolks to a large mixing bowl. Whisk until paler in color. Add blue cheese and mix until coated. Set aside.
2. Place a medium-sized saucepan over medium heat. Stir in 1 cup cream, milk, salt, and honey. Whisk occasionally until mixture is hot but not boiling.
3. Slowly and carefully whisk cream-mixture into egg-cheese bowl, making sure to take your time so you don't scramble the eggs. Whisk until smooth. *Pour through fine sieve if needed.
4. Return mixture back to stove top. Combine remaining cream and cornstarch and pour into pan. Stir in 5.5 oz of chocolate.
5. Whisk occasionally until reheated, but do no allow to boil. Remove from heat and allow to come to room temperature (stirring occasionally.) Cover and refrigerate overnight.

Churning

1. Follow the directions on your ice cream machine. I churn my mixture until it is almost set, and stir in the remaining chopped chocolate (1-2 oz) in the last 5 minutes of the cycle.
2. Pour into container, top with additional honey and chocolate if desired, and freeze!