Last Friday, May 20th, during the lesson on gelato we did and extravagant “extra” recipe:
here it is: folow the link on YouTube!
https://www.youtube.com/shorts/s4VCMrD3RUs
GORGONZOLA AND PEARS ICE CREAM
Ingredients:
300 gr ( 10 oz) fresh cream
200 gr ( 7 oz) whole milk
160 gr ( 5 oz) sweet Gorgonzola
1 egg yolk
60 gr ( 2 oz ) sugar
1 pear
Peel the pear, dice it in small cubes ( 3 mm side). Cook them until tender covered with water with 1 spoon of sugar. Drain and keep aside.
In a skillet, bring to boil the milk and add the Gorgonzola. Cook on low heat, stirring continuously until the cheese is completely melted. Pour the mixture in a thing sifter to eliminate the green mold.
Beat the yolk with the remaining sugar.
In a little pot, warm up he cream to 50° c ( 122 F). Temper the egg mixture pouring a couple of spoon of warm cream in it, while beating. Then pour the new egg mixture into the cream on the fire. Continue to cook on low heat while stirring to bring it to 85° c (185 F).
Pour the hot mixture into the Gorgonzola mixture; mix well and put immedialy in the freezer or in the flash freezer.
When it is cold, pour the mixture in the ice cream machine.
When it is almost done, add the cubes of pear.
Marcella Ansaldo © 2022