Please tell me what is better than a cheese platter turned into a dessert? I can’t think of much that can beat it. For a long time I have been thinking about making a Blue Cheese and something ice cream but I put it on the back burner for whatever reason. A few weeks back I was flipping through the Momofuku Milk Bar Cookbook and saw the Chèvre Frozen Yogurt (pg 217) recipe and which re-inspired me to make a blue cheese frozen treat. Since I was quite busy when the idea came back to me I figured I would make it for the Bastille Day Picnic I was trying to plan with some friends , as I talked about here, but alas schedule conflicts came up and that fell through.
So this past weekend I thought it would be the perfect time to finally make it as I had been collecting all the components over the past week and there was the massive heat wave there is not much else I wanted to cook. When it is 90 + degrees and humid the last thing I wanted to do was turn on the stove (you can tell in my photos that my frozen yogurt was getting a little bit melty) . So Ice Cream (well frozen yogurt but whatever) it was.
This Frozen yogurt is nice and tangy which makes the pear and honey a nice accompaniment to the tangyness and would be great served as a first course cheese course replacement but is also great as a desert course ( or heck as a meal on its own… not saying that’s how I ate it or anything).
BLUE CHEESE FROZEN YOGURT W/ GRILLED PEAR AND HONEY
Makes 4- 2 scoop servings or 8 – 1 scoop servings
1 recipe Blue Cheese Frozen Yogurt (See Below)
1 Pear Sliced into 1/4″ Pieces
About 1 Tbsp per serving of your favorite Raw Honey
Coconut Oil to Grease the grill
Grill pan or Grill
Pre-heat your grill pan or grill until it is very hot.
Grease the grill with your coconut oil
Place your pear slices onto the grill and grill until nice grill marks start to form then flip until the other side has developed the same marks.
Place the pear slices onto your plate in a fan type pattern
Scoop out your ice cream (1 or 2 depending on how large you want the desert to be) on to the pear slices or if you want to be fancy you can make a Quenelle (that fancy shape you get at a fancy place).
Drizzle with honey and serve
BLUE CHEESE FROZEN YOGURT
Makes 1 Pint
This recipe was adapted from Momofuku Milk Bar and like my Rhubarb Sorbet it uses corn syrup (or glucose) to help stabilize it and keep the liquid from crystallizing to much and helps create a good mouth feel. The Gelatin used helps do the same thing and keeps the frozen yogurt from freezing to hard or melting too quickly.
When making this Frozen Yogurt make sure to pick out a cheese you really like the flavor of because this is an intensely flavored ice cream so you want to use a quality good tasting product.
2 Gelatin Sheets (or 1 Tsp of powdered Gelatin)
55g (1/4 cup) Milk
60g (1/4 cup) Blue Cheese
55g (1/4 cup) Buttermilk
50g (2 tbsp) Greek Yogurt
35g (2 tbsp) Corn Syrup (or 100g of Glucose)
50g (1/4 cup) Sugar
2g (1/2 tsp) Kosher Salt
0.5g (1/8 tsp) Citric Acid
Fine Mesh Strainer
Scale to measure ingredients
Bloom your sheet Gelatin by soaking it in a small bowl of cold water for about 2 minutes. It should get soft but not so soft that it is falling apart. Squeeze out the extra water and place in your mixing bowl. You can read up more about gelatin at Modernistpantry.com and purchase the gelatin sheets there as well.
Lightly heat some of the milk and whisk in the gelatin sheet until it is dissolved.
Add to Gelatin/ milk mixture to blender along with the remaining milk, Buttermilk, Blue Cheese, Yogurt, Corn Syrup, Sugar, Salt, and Citric Acid.
Puree the mixture until smooth.
Pour the frozen yogurt mix through a fine mix strainer into your mixing bowl.
Set up your Ice Cream Machine according to your manufacturers instructions and freeze according to your machine’s directions
Once spun I like to let my ice cream set for about an hour or two before serving so it can set up a bit more. You can serve though straight out of the machine or store for about 2 weeks.