In a large bowl whip the cold double cream until thick and creamy

In a second bowl whip the yogurt until thick

Using a fork break up the blue cheese and crumble into the yogurt and whip all together (there can be some small pieces for texture)

Fold the double cream into the yogurt and cheese

Add in the chopped celery and walnuts and mix well but carefully so not to loose the air from the whipping

Pour into a plastic container and put the lid firmly on

Freeze overnight or until it is well frozen. (Take out of the freezer about five minutes before serving)

Serve the ice cream in scoops on a little gem lettuce leaf or in a small bowl.

Garnish with grapes and if desired some thin crackers or bread sticks

Enjoy