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Blue Cheese-Pear Ice Cream (Emeril Lagasse) Recipe

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Blue Cheese-Pear Ice Cream (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
2235
Calories
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Ingredients:

Directions:

  1. In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
  2. In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
  3. Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
  4. Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
  5. To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
  6. Phyllo Cookies:
  7. 2 sheets phyllo dough
  8. 2 tablespoons melted unsalted butter
  9. 2 tablespoons chopped walnuts
  10. 2 tablespoons sugar
  11. Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
  12. Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
  13. Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2235.09 Kcal (9358 kJ)
Calories from fat 1173.11 Kcal
% Daily Value*
Total Fat 130.35g 201%
Cholesterol 1118.16mg 373%
Sodium 878.9mg 37%
Potassium 571.94mg 12%
Total Carbs 207.54g 69%
Sugars 61.18g 245%
Dietary Fiber 21.66g 87%
Protein 41.01g 82%
Vitamin C 60.8mg 101%
Iron 5.1mg 29%
Calcium 381.4mg 38%
Amount Per 100 g
Calories 160.82 Kcal (673 kJ)
Calories from fat 84.41 Kcal
% Daily Value*
Total Fat 9.38g 201%
Cholesterol 80.45mg 373%
Sodium 63.24mg 37%
Potassium 41.15mg 12%
Total Carbs 14.93g 69%
Sugars 4.4g 245%
Dietary Fiber 1.56g 87%
Protein 2.95g 82%
Vitamin C 4.4mg 101%
Iron 0.4mg 29%
Calcium 27.4mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.8
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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