Pear and Gorgonzola Ice Cream

Ingredients

• 2 Anjou pears
• 1/2 tablespoon lemon juice
  
• 1 shot of spiced rum
• 1 tablespoon water
• 1 cup apple jelly
• 3 cups light cream
• 1/4 lbs gorgonzola cheese

Methods

1. Make the pear puree: Dice the pears into small pieces. Add the lemon juice to prevent browning. Add the rum and water and poach on medium-low heat until mushy. Approximately 30 min.
2. Puree the poached pears in a food processor.
3. Heat cream until almost a boil, typical ice cream soup heating as before.
4. Add apple jelly and stir until it dissolves.
5. Stir in the pear puree.
6. Crumble the cheese and stir into the cream. It won't completely dissolve and little chunks of blue from the cheese look nice.
7. Chill mixture, put it in the ice cream machine for 30-50 minutes until the volume increases significantly. Harden in the freezer!