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Blue Cheese and Caramelized Pear Ice Cream

Blue Cheese and Caramelized Pear Ice Cream


From here to eternity-inspired ice cream...

This may just be our favourite. This is an all-gourmet ice cream. Don't let the blue cheese intimidate you! It melds so beautifully with caramel that you won't know what hit you. Soft chunks of pear add a sweet mildness to the otherwise intense flavours. A must-try for the lover of cheese, ice cream, caramel, or french food. So basically yes, you! ; )

Difficulty: 3 / 5

Inspired by the favourite cocktail of an inventive local mixologist, this ice cream is sweet, savory, and toes the line of decadence . . . must wander back over for the cocktail version sometime soon!


  • 1½ cups milk
  • ½ cups whipping cream
  • 5 egg yolks
  • ½ cup sugar
  • 2 whole pears, pealed and diced
  • 4 tbsp Dulce de Leche Caramel Spread
  • ½ cup crumbled blue cheese
  • 2 tbsp Gravenstein Apple White Balsamic

Step 1 - Before beginning, ensure that your ice cream maker base is in the freezer, chilling for at least 6 hours or per manufacturer directions.

Step 2 - In a large pot, warm milk and cream until hot and just simmering.
In a mixing bowl, whisk egg yolks and sugar until light and fluffy. Gently spoon about half a cup of the warm milk mixture into the eggs and whisk until fully incorporated and the egg mixture starts to warm. Add another half cup of warm milk mixture and continue to stir, then transfer the egg mixture from the bowl and whisk into the pot of warm milk. Continue to stir the milk-egg mixture until it starts to thicken and easily coats the back of a spoon.

Step 3 - Remove from heat and pour into a bowl or large liquid measuring cup. Place plastic wrap over the bowl and press it down so it covers the warm custard mixture, preventing a skin from forming on your silky ice cream base. Place the bowl in the fridge and allow to cool completely.

Step 4 - Peel and dice your pears. Place in a small sauté pan with the white balsamic. Bring just to a boil, then remove from heat and allow to cool, giving the pear a chance to soften and absorb the vinegar.

Step 5 - Once the custard mixture has cooled (approximately 1 hour), mix in half the crumbled blue cheese. Pour into ice cream maker base and churn to manufacturer's instructions. While still in the ice cream maker, fold in the remaining blue cheese and pear mixture, then transfer to a loaf tin.

Step 6 - Spoon the dulce de leche over the top of the ice cream and swirl in gently with a table knife to create a marble effect. Place in the freezer and allow to freeze completely. Enjoy with a drizzle of Calvados, and a topping of toasted walnuts and cranberries with a dollop of whipped cream.

  • Dulce de Leche Caramel Spread
  • Gravenstine Apple White Balsamic