Blue Cheese Ice Cream with Port Poached Pears

Menu Part: 
Cuisine Type: 

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.


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


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.

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