Blue Cheese Ice Cream with Port Poached Pears

Menu Part: 
Dessert
Cuisine Type: 
French
Serves: 
6

Chef Andrew Meek crafted this elegant dessert beginning with the light and crisp tuile cup. The creamy Blue Cheese ice cream is the perfect compliment to the sweet-tart pear simmered in a fragrant mixture of port wine, cinnamon, anise and cloves.

Ingredients

12 egg yolks
7 oz. granulated sugar
1 pt. whole milk
1 pt. heavy cream
3 oz. buttermilk
blue cheese
Tuile cookie cups
Port Poached Pears (below)

Port Poached Pears:
4 cups port wine
Grated zest from 1 orange
2 cinnamon sticks
3 whole star anise
6 whole cloves
1 tbsp. whole peppercorns
6 crimson pears, peeled
1⁄2 cup sugar

Steps

1. Beat egg yolks and sugar.

2. In med. saucepan, bring milk, cream, and cheese to a boil. Stir a ladle of hot milk into egg mixture; return to pan of hot milk. Stir well; strain.

3. Cool mixture completely; freeze in ice cream maker.

4. Scoop ice cream into tuile cups; serve with Port Pears.

Yield: 1 qt.

Port Poached Pears:

1. In large saucepan, bring wine, zest, and spices to a boil. Add pears; cover with plate to submerge pears. Simmer 2 hr., or until pears are soft.

2. Remove pears; strain liquid and pour 2 cups into sauce_pan. Add sugar; reduce over med. heat until thickened.

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources