Kitchen Collaborative
Recipe by Chef Jenn Sheppard, Cuisine Solutions; recipe and photo courtesy of California Milk Advisory Board (CMAB)
Makes 6 servings
The Ice Cream:
3 c. Real California whole milk
1 c. Real California heavy cream
1 t. sugar
2 T. dextrose
1¾ c. Real California Hispanic-style Manchego cheese, freshly grated
Sous Vide machine*
The Garnish (per serving):
¼ c. Real California Hispanic-style Manchego cheese, freshly grated to make tuile
¼ c. hazelnuts, roasted
½ c. pears, ripe and sliced
Whisk together the milk, cream, sugar, dextrose, and manchego, and chill for 1 hour.
Pour the mixture into a 1-gallon food-grade plastic bag and seal while using vacuum to remove the air from the pouch. Set sous vide circulator to 185°F, place bag in water bath, and cook for 45 mins. Remove bag from water bath and chill overnight.
Pour the ice cream base into an ice cream maker and churn. Serve as-is or freeze overnight before serving.
To plate each serving: Sprinkle ¼ cup grated manchego onto a non-stick baking mat or silpat. Microwave for 30 seconds, checking every 10 seconds. Allow to cool and remove from mat.
Gently break the tuile into rustic pieces and place on top of ice cream when plating. Garnish with roasted hazelnuts and pear slices.
*If you don’t have a sous vide machine, mix all ingredients in a mixing bowl and wrap with film. Take a medium size pan where the bowl sets comfortably on the rim of the pan. Fill the pan with 2 inches of water. Set the filmed bowl on it at medium heat, gentle simmering for same amount of time.