| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★★☆☆ | ★★☆☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Pear, D’Anjou, diced (2 pears)
- Dates, pitted and diced (3 dates)
- Applesauce (½ cup)
- Honey (1 ½ tbsp)
- Salt (pinch)
- Fish sauce (½ tbsp)
- Balsamic vinegar (1 tbsp)
- Brie, diced (25 g)
- Milk, 0% fat, ultra-filtered (1 cups)
- Lemon juice (1 tbsp)
- Fig fruit spread (1 tbsp)
- Mixed nuts, crushed (20 g)
Instructions:
- Cook the pear, dates, applesauce, honey, and salt on low heat until the pears are soft and the liquid has reduced (the mixture should be jammy)
- Add in the fish sauce and balsamic vinegar to the fruit mixture, continue simmering on low until the sauces have reduced (taste test: the acidity and fishiness should mellow out, and turn into a salted-caramel-like flavour)
- Remove the mixture from the heat, add and melt the brie
- Once the mixture has fully cooled, add in the milk and lemon juice
- Blend until smooth
- Freeze for 24 hours
- Spin on LITE ICE CREAM
- Add in fig fruit spread and nuts, spin on MIX-IN
Nutrition Facts
Reflections
Inspired by classic charcuterie arrangements (minus the cured meats), this recipe combines subtle sweetness from the fruits with rich earthiness from the brie. And also…fish sauce!? It might seem strange at first but the salt and umami works wonderfully as a flavour bridge.
Overall Rating: ★★★☆☆
The Good (what went well):
- Floral aroma: Honey adds a floral element that’s not found in other sweetners.
- Layered flavours: Salt suppresses bitterness, amplifies sweet and umami, and balances sourness. A pinch of salt can tie different flavour profiles together.
The Bad (lessons learned):
- Funky smell and aftertaste: Go easy on the cheese, sometimes less really is more.
- Gritty texture: Peel and strain the pear. Use flavour concentrates.