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06-18-2007, 02:22 AM
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#11
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Cook
Profile:
Join Date: Nov 2006
Location: Australia
Posts: 73
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That sounds pretty good, to me. I think I'd prefer to use a blue bree however.
__________________
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06-18-2007, 03:18 PM
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#12
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Certified Executive Chef
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Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
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Agggghhhh!!!! Still repulsive, gross and revolting!!
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06-18-2007, 04:16 PM
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#13
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Certified Master Chef
Profile:
Join Date: Jan 2006
Location: Texas
Posts: 5,296
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Hey, don't knock it till ya tried it... that is my motto!!! Who knows, it may be the best ice cream you have ever eaten!!! I do admit that it sounds strange. But I would definately try it.
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06-18-2007, 07:37 PM
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#14
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Certified Executive Chef
Profile:
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
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Good luck, because guess what? You can have it!! 
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06-18-2007, 07:50 PM
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#15
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Certified Executive Chef
Profile:
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,575
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 I have been told by some people tha vanilla ice cream and a little fresh basil is really good.I would try that one.
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06-18-2007, 08:05 PM
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#16
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Certified Executive Chef
Profile:
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
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I'd probably try that one too, but not the one that Emeril made!!
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06-18-2007, 08:50 PM
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#17
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Certified Master Chef
Profile:
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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I think if it's thought of it as a savory rather than a sweet flavor--like a blue cheese cheesecake is more of an appy than a dessert--it might sound more appealing. I'm not a huge blue cheese fan at all, but when pared with rest of that recipe, it sounds intriguing!
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06-18-2007, 09:17 PM
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#18
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Senior Cook
Profile:
Join Date: Feb 2007
Location: ottawa canada
Posts: 455
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it all depends on how much you like blue cheese/gorgonzola/roquefort
i love it
and yea ice cream i can deal with
i make alot of usual things at the restaurant
esp fruit soups
it's a fine line how you season these things
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06-18-2007, 11:19 PM
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#19
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Certified Master Chef
Profile:
Join Date: Jul 2006
Location: Metro New York
Posts: 5,820
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Quote:
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Originally Posted by Harborwitch
The first thought that came to my mind was figs and either a lavender honey or a balsamic glaze. Pears also come to mind. I've made a blue cheese cheesecake - it was yummy.
I may have to make that one of these days - it sounds awfully good!
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I agree, Sharon... I think it would be a good pair with my Fig Newton Tart. A l'il different.
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06-19-2007, 01:29 AM
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#20
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Senior Cook
Profile:
Join Date: Jan 2006
Location: canada
Posts: 136
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i've had ice cream with cherry cheesecake mixed into it; it wouldn't be much different to have ricotta mixed in instead. maybe it wouldn't be much of a stretch to have gorgonzola instead? a guy i worked with who was the garde manger guy in a fancy kitchen told me that he learned that "if it grows together it goes together". since ice cream & cheese come from the same place maybe it could work.  i'm sure it would be better than the cod roe ice cream that i saw on iron chef once. i don't think i'd even try that. (the judges said it was inedible btw)
__________________
The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane
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