
Photo: courtesy of Pineapple and pearls
Époisses Ice Cream and Grayson Fondue by Aaron Silverman
17 Jan 2025
Ingredients
Époisses cheese: 2.8 oz
Whole milk: 14 oz
Sugar: 3.8 oz
Non-fat milk powder: 0.6 oz
Egg yolk: 1.1 oz
Ice cream stabilizer: ¾ tsp
Grayson cheese: 2.8 oz
Heavy cream: 2.1 oz
Whole milk: 0.7 oz
Xanthan gum: a pinch
Rose vinegar: to taste
Salt: to taste
Buckwheat Flour: 1 oz
Sugar: 1 oz
Butter: 0.7 oz
Cornstarch: ¼ tsp
Ground coffee: ½ tsp
Combine your cheese course and dessert with this indulgent recipe from Aaron Silverman of Pineapples & Pearls
How to make Époisses ice cream and grayson fondue (serves 4)
01.
For the Époisses ice cream
- Place the Époisses in the freezer and semi freeze. Remove Époisses rind and cut into small pieces.
- Heat the milk in a sauce pot, add in cut Époisses and allow cheese to melt fully.
- In a large bowl, combine sugar, milk powder, egg yolk, and stabilizer. Mix.
- Slowly mix the ‘Époisses’ milk into the mixture above while whisking.
- Once tempered, place the base back in a rondeau and begin cooking it like a custard, constantly mixing with a spatula. Control the temperature with a thermometer, bringing the mix to 185°F. Strain through a fine mesh cone strainer into an ice bath.
- Churn the ice cream and pour it into a third pan.
02.
For the fondue
- Place the Grayson cheese in the freezer. When semi frozen, peel the rind off and cut into small pieces.
- Warm the cream and milk to 194°F. Add the diced Grayson cheese. Remove from the heat and let it melt.
- Pour the cheese/milk mixture into a blender, add xanthan gum. Blend until smooth. Check the seasoning, pass through a fine chinois, chill on ice.
- For serving, warm the fondue and add a few drops of rose vinegar for freshness.
03.
For the buckwheat crumble
- Dice and temper the butter. Place butter and sugar in a Kitchenaid with the paddle attachment. Mix until smooth (or mix by hand).
- Add the cornstarch, ground coffee and buckwheat. Mix until a crumbly dough forms.
- Remove from the mixer and flatten the crumble mix onto a full silpat mat or baking tray. Bake at 325°F for 20-25 min.
- Allow to cool and store in an airtight container.