You may wonder why I thought it would be a good idea to make gorgonzola ice cream. It’s a fair question, but in fact, there is a simple story behind the madness. I was visiting the recent Taste Food Festival in London and came across Tosi Gorgonzola. They were offering spoonfuls of their very young dolce gorgonzola. I was amazed by the lightness and creaminess of the cheese – my first thought was it tasted like ice cream. And that was the beginning of the idea…
In truth, gorgonzola does not taste of ice cream – both may start out as milk, but that is just about the limit of their shared attributes. Ice cream is neither fermented nor treated with molds and bacteria. All cheeses go through a ‘sour’ milk and coagulation stage – something that would be anathema in ice cream but is an essential part of the cheese making process. So there are plenty of reasons why ice cream is not made with cheese – at least a blue cheese…
However, I’ve used the idea of savoury cheese and melded it with a tart sweetness in the ice cream – rather like a frozen cheese board. The result is a creative canapé – served as an hors d’oeuvre – an amuse bouche that plays with expectations and surprises the palate.
The secret to making ice cream work with gorgonzola is to pack the ice cream with things that gorgonzola likes: sour fruit such as apples and pears, or sweet honey – as in the Spanish way with cheese and honey – and finally bitterness which is provided by walnuts. I’ve kept vanilla out of the picture.
If you are still not convinced that gorgonzola ice cream is not only edible – but good to eat, allow me to provide proof from a funny incident that occurred the other night. Mrs WDC wanted something sweet, so I suggested a little dish of angel cake, raspberry coulis and ‘vanilla’ ice cream. For the ice cream she chose the dairy ice cream tub, rather than the ‘vanilla’ ice cream tub (in any other circumstance both would be interchangeable). What she did not know, however, was that I had stored my gorgonzola ice cream in an empty dairy ice cream tub.
I tasted the desert and immediately realized the error. I looked across the room to see Mrs WDC smiling and happily eating this strange melange. When I decided to enlightened her regarding the obvious mistake – she insisted the ice cream was actually really good. What is more surprising, is I now know my gorgonzola ice cream also goes with raspberries!
So anyway check out my Tosi Gorgonzola Canapés below! If you have any other suggestions, drop us a message below!