Inspired months ago by titillating 140-character cheese and dessert discussions on twitter, Pastry Chef Plinio Sandalio of Houston's Textile restaurant and I decided to collaborate on a gouda ice cream post. That is, he volunteered to supply a recipe and I would make it to the best of my dessert abilities.

Because cheese ice cream recipes on the net had been whispering sweet nothings to me for months, when I heard that I could have one of Plinio's creations in my own  little, cheese-ripened hands, I said yes. Instantly.

Without further ado, here is a definitive list about what not to do when an outstanding pastry chef gifts you with the keys to a gouda ice cream palace, then, Plino's five-star recipe.

Gouda Ice Cream: What  Not to Do

1. Don't worry about that the last time you used your ice cream maker, you weren't sure if it was working properly. It was your grandmother's. Of course it works.

2. Forget that the pastry chef told you he used a 3 yr old gouda and buy a 4 yr old cow's milk gouda instead. Oops. A little intense. And don't think about using a goat's milk gouda, which would have lent a tangy, lively character to the sweet ice cream. Who needs a pesky flavor layer?

3. Depend upon your old strainer to extract the salty, caramelly gouda chunks from the custard base. Screw using a restaurant-quality chinois, cheese cloth, or butter muslin fabric. Everyone loves a chunky cheese ice cream. Yes?

4. Ignore the directions on the ice cream maker to freeze the results for at least an hour before consuming. It's much more fun when the dessert melts before it arrives to your mouth. You gotta catch it dripping off the spoon that way, works off all that cream!

Gouda Ice Cream

1 1/2 cups sugar

1 1/2 cups milk

2 cups heavy cream

1/4 cup light corn syrup

1/2 tsp salt

pinch xanthan gum

12 oz aged gouda

Whisk all together in a large sauce pan and heat slowly over low heat. Do not boil. Continue cooking on low until the custard base is thick enough to lightly coat a wooden spoon. Remove from heat.

Blend mixture in a food processor or blender until very smooth. Strain through a fine chinois, or with a sieve lined with butter muslin to remove all chunks.

Chill completley.

Freeze according to ice cream maker's instructions.

Eat

* I didn't have time to play around with the recipe much, but because the flavor of aged gouda is so strong, all 12 oz isn't really needed. You might be able to get by with only 6 or eight ounces. Let me know!

* Please leave updates on this post if you try this or variations of the recipe. I'd love to know how things went!