| (Serves 6)
An unusually wonderful ice cream made with creamy Brie.
Ingredients
For the ice cream
350ml Full-fat milk
275ml Double cream
4 Egg yolks plus 1 whole egg
90g Caster Sugar
125g Coeur de Lion “Le Brie”, rinded
For the Butterscotch sauce
75g Light brown sugar
90ml Double cream
75g Unsalted butter
2tbs Dark rum
1/2 tsp Vanilla extract
4 Pears, peeled (leaving the stalks on),and poached
Method
Bring the milk and cream to the boil in a pan. Whisk together
the eggs and sugar until thick, pale and creamy. Carefully
pour the milk and cream slowly onto the egg mix, whisking
all the time.
Return the mixture to the pan and stir using a wooden spoon
over a gentle heat until the custard begins to thicken, enough
to coat the back of the spoon. (Do not let it boil or the
mixture will curdle)..
Remove from heat, add the cheese and stir until melted.
Strain through a fine sieve and leave to cool. Pour the cheese
custard into an ice cream maker and freeze according to the
manufacturers instructions. Or place in an airtight, freezer-proof
container and freeze.
For the sauce, bring all the ingredients to the boil in
a pan, lower the heat, simmer for 5-6 minutes until colour
changes to light caramel. Remove and allow to cool slightly.
To serve place a poached pear in a serving dish, drizzle
over the butterscotch sauce and serve with the Brie ice cream.
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