Roquefort Ice Cream With Pears Recipe

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Roquefort Ice Cream With Pears
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Ingredients
11
Count
Nutrition
288
Calories
Total time
360
Minutes
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.96 Kcal (1206 kJ)
Calories from fat 157.87 Kcal
% Daily Value*
Total Fat 17.54g 27%
Cholesterol 116.87mg 39%
Sodium 459.83mg 19%
Potassium 169.86mg 4%
Total Carbs 18.92g 6%
Sugars 14.35g 57%
Protein 9.38g 19%
Vitamin C 0.8mg 1%
Iron 0.6mg 3%
Calcium 234.8mg 23%
Amount Per 100 g
Calories 171.57 Kcal (718 kJ)
Calories from fat 94.06 Kcal
% Daily Value*
Total Fat 10.45g 27%
Cholesterol 69.63mg 39%
Sodium 273.97mg 19%
Potassium 101.21mg 4%
Total Carbs 11.28g 6%
Sugars 8.55g 57%
Protein 5.59g 19%
Vitamin C 0.5mg 1%
Iron 0.4mg 3%
Calcium 139.9mg 23%

* 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

  • 7.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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