Pear And Blue Cheese Ice Cream

Pear And Blue Cheese Ice Cream
4.5 from 2 ratings
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The juxtaposition of sweet and salty flavors are unmatched when it comes to dessert. Chocolate with a little sea salt? Sign us up. Popcorn with chocolate chips? Say no more. This ice cream exemplifies the flavor combo in a new way with pear puree and blue cheese. The sweetness from the pear and the salty blue cheese makes a showstopping dessert, when added to this rich ice cream base. Recipe courtesy of Salt & Straw.
Prep Time
30
minutes
Cook Time
1.4
hours
Servings
10
servings
Total time: 10.65 hours
Ingredients
  • 1/4 cup blue cheese
  • 3 cup ice cream base (very cold)
  • 3/4 cup pear puree
  • 3/4 cup candied pears
  • 1 cup peeled and diced slightly under-ripe pear
  • 1/4 cup granulated sugar
  • 1 small cinnamon stick
  • pinch kosher salt
  • pinch ground nutmeg
  • 3 cup sugar
  • 1 cup peeled and diced under-ripe pear
Directions
  1. Put 1/4 cup blue cheese on a plate lined with parchment paper, cover with plastic wrap, put the plate in the freezer, until the cheese pieces are frozen solid (so they won’t completely blend into the ice cream), at least 45 minutes. If a few pieces freeze together, that’s fine; just gently break them apart. Put 3 cups ice cream base and 3/4 cup pear puree into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.
  2. Quickly transfer the ice cream to freezer-friendly containers: Spoon in a layer of ice cream, sprinkle on 3/4 cup candied pears and frozen blue cheese, and use a spoon to press them in gently. Repeat. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid.
  3. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
  4. In a small saucepan, combine 1 cup diced pears, 1/4 cup sugar, ½ cup water, the cinnamon stick, salt, and nutmeg. Set it over medium heat, and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the pear cubes are falling apart and incredibly tender, about 45 minutes. Remove the cinnamon stick and let the mixture cool to room temperature.
  5. Transfer to a blender and puree the mixture until it’s perfectly smooth. Chill it thoroughly in the fridge before using, or store it, covered, in the fridge for up to 1 week or in the freezer for up to 3 months.
  6. In a small saucepan, heat 1 cup of the sugar and 1 cup water over medium-high heat until the sugar has completely dissolved, creating a clear simple syrup. Reduce the heat to low so the syrup just steams and add 1 cup diced pear. Let the mixture steep, without simmering, for 20 minutes. Remove the pan from the heat, cover with a lid, and let it sit at room temperature for 1 hour.
  7. Strain the pears from their syrup, set the pears aside, and discard the syrup (or use it for cocktails). Put the remaining 2 cups sugar and 1 cup water in the same saucepan and heat over medium-high heat until the sugar has completely dissolved. Reduce the heat to low and add the diced pears. Let the mixture steep on low heat without simmering for 20 minutes, until the pears are saturated with sugar and slightly translucent but still intact.
  8. Remove the pan from the heat, cover it with a lid, and let sit at room temperature for about 1hour. Transfer the pears in their syrup to an airtight container and refrigerate until cold or for up to 2 weeks. Strain them before using. The pears can also be stored in the freezer for up to 6 months; thaw and strain before using.
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