Roquefort Ice Cream With Pears |
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Prep Time: 240 Minutes Cook Time: 120 Minutes |
Ready In: 360 Minutes Servings: 8 |
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(Helado de Roquefort con Peras) Combining the cheese and dessert courses into one delicious package, cheese ice creams are featured on many modern Spanish menus. Blue cheese ice cream in particular is a tasty and terrific idea. While pears make perfect senes, the ice cream can also be paired with other fruit, especially figs, either fresh, roasted, or in a quick compote. Instead of Roquefort, you can substitute Gorgonzola. And try making the ice cream with a mild or aged goat cheese, too. Adapted from The New Spanish Table cookbook. Ingredients:
2 1/2 cups half-and-half |
2 tablespoons light corn syrup |
6 ounces roquefort cheese, finely crumbled |
3 large egg yolks |
1/3 cup sugar |
1 pinch salt |
1 1/4 cups dry white wine |
5 tablespoons sugar |
1 vanilla bean |
1 strip lemon zest |
fresh lemon juice |
Directions:
1. Make the Roquefort Ice Cream: Place the half-and-half, corn syrup, and Roquefort in a heavy medium-size saucepan and heat over medium-low heat, stirring, until the cheese is completely melted, 5 to 7 minutes. Do not let the half-and-half boil. If the mixture doesn't quite seem smooth enough, strain it into a clean saucepan.
2. Place the egg yolks, sugar and salt in a medium-size bowl and whisk until very smooth. Pour about a quarter of the hot half-and-half mixture into the egg mixture, stirring constantly and vigorously. Stir in another quarter of the half-and-half into the egg mixture, then whisk it into the saucepan with the remaining half-and-half.
3. Cook the custard over medium-low heat, stirring constantly (make sure to stir around the bottom and side of the pan), until it thickens enough to coat the back of a spoon, about 5 minutes. Never let the custard boil or the eggs will curdle. (If the custard does curdle a little, a whiz in the blender should fix it) As soon as the custard thickens, immediately pour it through a fine sieve set over a bowl. Cover the bowl with foil and refrigerate the custard until chilled, at least 4 hours. (The custard can be made 2 days ahead).
4. Freeze the chilled custard in an ice cream maker according to the manufacturer's instructions, then transfer it to a container and freeze it briefly, about 1 hour. The ice cream is best freshly churned. If making it ahead, let it sit at room temperature 10 to 15 minutes before serving.
5. Make the Pear Compote: Place the wine, sugar, and 3/4 cup water in a 2-quart saucepan and bring to a simmer over medium heat. Cut the vanilla bean in half lengthwise and, using the tip of a small knife, scrape the seeds into large saucepan. Add the vanilla bean pod and the lemon zest and simmer to infuse the wine mixture, 5 minutes. Add the pears and a little more water if there doesn't seem to be enough liquid in the pan and bring the liquid back to a simmer. Reduce the heat to low, cover the pan, and simmer the pears until they are very soft but still hold their shape, about 20 minutes. Add lemon juice to taste and transfer the compote to a bowl. Refrigerate, covered, until chilled, 1 to 2 hours.
6. To serve, remove and discard the lemon zest and the vanilla bean pod from the compote. Place some compote in small wide glasses or glass bowls and top with a scoop of Roquefort ice cream.
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