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Sunday Slow Scoopers: Roquefort-Honey Ice Cream

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I chose this week's flavor for a couple of reasons, and because I didn't think anyone else would. Several years ago in Cortona, I ordered pear-pecorino gelato at Osteria del Teatro, and loved it! The cheese and pears were a perfect balance. I was hoping for the same kind of flavor pairing with this choice.

Blue cheeses are among my top three list of favorite foods. I love Maytag, Saga, Blue Castello, Gorgonzola (both picante and dolci), Saint Andre, and just about any cheese with blue veins. When I was a young child in the shopping cart with my mom, while other children were opening boxes of Captain Crunch and Lucky Charms, I was ripping open wedges of blue cheese or eating cubes of butter when my mom's back was turned.
Some things don't change.

For my ice cream, I used Blue Castello cheese for it's creamy texture.

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I made a simple pear-almond tart to go with this ice cream.

Crust:

1 c. flour
1/2 t. sugar
1/8 t. salt
6 T cold butter cut in pieces
3-3 1/2 T. ice water

Combine dry ingredients. Add butter and blend in food processor. Add water, a T. at a time until dough forms a ball. Wrap dough in plastic wrap and chill for at least 30 minutes. Roll out dough on a floured surface, and place in tart pan, fluting edges.

Mix together in a small bowl:
1/4 c. ground almond and 3 teaspoons sugar.
Sprinkle dough with half of this mixture:

Peel, core, and slice 4 pears. Place slices in circles if using a round tart pan, or rows if using a square or rectangle. Sprinkle remaining almond-sugar mixture on top. Then sprinkle on a handful of sliced almonds. Bake at 400 for 40 minutes.

Comments (1)

Palma-Both your ice cream and pear tart look delicious.

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