Make Ahead

No-Churn Pear & Parmesan Ice Cream With Roasted Pistachios

March 29, 2016
0 Ratings
Photo by Ra Lu Cohn
  • Serves 4-6 depending on serving size
Author Notes

I totally adore pears and parmesan as a combo. And more generic, cheese and fruits.
So I do lots of salads, toasts, appetisers combining the two, in different variations.
Peaches and ricotta, figs and blue cheese, strawberries and brie and so on.
But pears and parmesan seem to have won the battle for my tastebuds. So they are quite often a first choice.
I had heard of parmesan ice-cream before, although never actually had the chance to try one.
Last summer I experimented various ice cream recipes and combos starting from Nigella Lawson's no churn ice-cream.
Most of them came out pretty well, so I figured I must try my favourite fruit and cheese combo too. Really easy to make and so damn tasty. —Cohncentric

What You'll Need
  • 200 milliliters sweetened condensed milk
  • 200 milliliters heavy cream
  • 75 grams greek yogurt
  • 4 pears
  • 60 grams finely grated Parmesan cheese
  • pinch of salt
  • roasted pistachios
  1. Place the peeled, cored and sliced pears in a steamer basket set in a pot filled with 4-5 cm of lightly boiling water. Cover and steam for 10 - 12 minutes, or until pears are tender. Puree with an immersion blender and set aside to cool.
  2. Meanwhile, mix all the other ingredients (except for the pistachios) until you have a thick cream. Add the cooled pear puree and mix again until well combined.
  3. Pour in a container, put in the freezer and be patient. It's worth the wait.
  4. Serve with fresh pears, roasted pistachios and a drizzle of maple syrup mixed with aged balsamic vinegar. Enjoy!

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