The Cheesiry pecorino ice cream

PClubDishRecipe by Chef de cuisine Doreen Prei, Edmonton Petroleum Club
11110 108 Street, 780-474-3411,

The Cheesiry Artisan Sheep Cheese

Peller Estate
British Columbia,

Wine Match: Peller Estate VQA Britsh Columbia Pinot Gris

The Petroleum Club kitchen served a toothsome braised beef shortrib with pears, white chocolate and this delicious savoury ice cream.

  • 1000 g milk
  • 1000 g cream
  • 400 g aged pecorino shredded
  • 200 g egg yolk
  • salt to taste
  • juice of half a lemon

Bring the milk and cream to a boil. Add the pecorino and melt it in the liquid with a hand blender. Add lemon juice.

Warm the egg yolk and slowly add to the mixture by whisking it in. Taste and salt the ice cream mixture. Pass through a chinoise and cool down. Put it in the ice cream machine and enjoy.