Pear ice cream sandwich with gruyere rosemary shortbread

Pedro Ximénezとペア

A finalist in the 2014 U.S. Copa Jerez Competition, this pairing is sugar, spice, and everything nice! The sweet raisin, caramel, and smooth taste of this Pedro Ximénez is a perfect combination for a dish that involves cheese, fruit, and ice cream. Sweet begets sweet, but these two combined, especially with the herbal note, bring out the best in each item.

材料

1 cup butter (2 sticks)
3/4 cup sugar
Zest from one lemon
1 tsp vanilla extract
1 egg
1.5 cup all-purpose flour
1 cup whole wheat flour
1 Tbs minced rosemary
1/2 cup grated gruyere cheese

指示

Pear ice cream sandwich with gruyere rosemary shortbread

Make cookies:

Cream butter with sugar. Add lemon zest, vanilla extract, and egg and mix well. In a bowl, whisk both flours together with the minced rosemary. Slowly mix flour mixture into butter until a stiff batter forms. Make two logs and chill to form dough. Pre-heat oven to 375 degrees (F). Cut dough and bake cookies until golden at the edges, about 16-18 minutes. Remove from oven and sprinkle the tops of the cookies with gruyere cheese. Allow to cool completely before sandwiching the ice cream between two cookies.

Make ice cream:

Poach pears in bourbon, maple syrup, clove, cinnamon, nutmeg, and sage. Remove pairs, strain liquid and reduce to syrup. Puree pears. Make a vanilla ice cream base with eggs milk, vanilla, cream. Add puree. Spin in ice cream maker, add syrup last 5 minutes or churning.