Gorgonzola Pear Ice Cream

 

Ingredients:

Pear Chunks:

• 180g peeled cubed pear
• 1 vanilla bean(optional)
• 115g 30° Baume syrup*
• 0.8% 900 agar from syrup weight.

Ice Cream Base:

• 418g 2.8% milk
• 210g 35% heavy cream
• 50g erythritol
• 20g 33DE atomised glucose
• 9g cold inulin
• 6g ice cream stabiliser
• 57g Callebaut Velvet
• 82g mild gorgonzola(Ambrosi brand)

Instructions:

Pear Chunks:

1. Bring 30° Baume Syrup to a simmer. 

2. Take off the heat, scrape in the vanilla bean and add pear.

3. Let Cool. Place in the fridge overnight.

4. Strain the pear from the syrup. Weigh the syrup, add in 0.8% agar agar.

5. Bring to a simmer. Simmer for 2 minutes.

6. Fully cool. Blend until a smooth gel.

7. Stir in pear cubes.

Gorgonzola Ice Cream:

1. In a bowl whisk together erythritol, atomised glucose, inulin and stabiliser.

2. In a saucepan heat milk and cream to 40C.

3. Whisk in the sugars with the stabiliser.

4. Stirring occasionally heat to 85C. 

5. Pour into container, add in chocolate and gorgonzola. Blend with an immersion blender until fully emulsified. 

6. Let age for at least 8 hours in the fridge.

7. Take out of the fridge, give it a quick blend with an immersion blender. 

8. Churn. Stir in in pear gel/cubes. 

9. Freeze for at least 2 hours before serving.

*30° Baume syrup can be made by bringing 68g sugar and 50g water to a boil.