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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources