But ice cream and cheese,it has a ring of Peter Kay about it "cheese and cake,you dirty ......" but Heston Blumenthal and Peter Kay aside how could one dismiss it without actually making it.I totally adore pears and parmesan as a combo. And more generically, cheese and fruits.I achieved this pairing by serving the ice cream in a scooped out baby pear. I accentuated the Italian theme by using Mascarpone in place of heavy cream.
Parmesan ice cream
makes 1 litre tub
450ml whole milk
5 large egg yolks
125g caster sugar
250ml greek yoghurt
Heat the milk in a pan till almost boiling.Remove from the heat.In a large deep bowl whisk the egg yolks and sugar together till pale and creamy.Slowly pour the warm milk stirring constantly.Return the the mixture to the pan with the parmesan.Stir constantly over a low heat until the custard is thick enough to coat the back of the wooden spoon..It must not boil as it will curdle.Remove from the heat and stir in the yoghurt. Pour into a bowl.Sit the bowl within another bowl of iced water and leave to cool.When completely
cool use an electric whisk to beat in the mascarpone.when fully mixed ladle into aone litre plastic tub and put in the freezer for 2 hours.Check the ice cream to ensure no crystals have formed and give it a good stir.Repeat this two more times at hourly interval then leave to freeze completely overnight.
For the confit of spiced pears
4 large Williams pears
400 g caster sugar
1 piece of lemon peel
1 tonka bean
Peel and cut the pears into small cubes.
Place in a large bowl, cover with the sugar, add the vanilla bean and leave to rest overnight.
Transfer to a saucepan, add the lemon peel and bring to a boil over low heat, skimming occasionally. Turn down the heat and continue cooking, skimming regularly, for 35 minutes. (Place a drop of the preserve on a cold plate, if it is cooked, you will be able to draw a line through it with a teaspoon
Remove the vanilla bean and blitz it with a stick blender.
Serve as above with fresh ripe baby pears.core the pare from the bottom very carefully, then cut the pair crossways in a proportion of 2/3 on the bottom to 1/3 on top.Scoop out some flesh from the bottom half and over fill it with ice cream.Put the top half back on and drizzle the confit over the pear garnish the plate with roasted pistachios scattered around the pear.
The verdict was that we found it amazingly delicious for having such a dubious ingredient flavouring it. I found it pairs beautifully with pears and pistachios.I highly recommend trying it!