The person who really thinks, learns as much from failure as success

Roquefort Ice Cream

This is what I cooked on my appearance on the TV show Britain’s Best Dish

It is fair to say it was something of a nightmare, but after I tried it a couple of more times I have learned how to do it really quite well, so here it is, give it a go.


• 300 ml Double Cream
• 300 ml Single Cream
• 4 Egg Yolks
• 100g Caster Sugar
• 200g Papillon Roquefort

• 225g Caster Sugar
• 250 ml  Virgin Olive Oil
• 250 ml  White Château Neuf-Du-Pape / dry white wine
• 25g Flour

• 8 Grapes On The Vine.
• 125 ml White Château Neuf-Du-Pape / dry white wine

• 454g Seedless White Grapes.
• 250 ml  White Châteauneuf-Du-Pape / dry white wine
• 1 Tbsp Caster Sugar


1. To make the ice cream, mix half the two creams with the egg yolks. Add the sugar to taste.  Transfer the mixture to an ice cream maker and start to churn.
2. In another bowl, mix half the cheese and half the remaining double cream together. Gradually add the cheese mixture to the ice cream maker. Churn for 30 minutes  then transfer to the freezer
3. To make the biscuits, mix the sugar, oil and wine then mix in the flour.
4. Pour the mixture onto a baking tray and bake in the oven for 20 minutes at 180 degrees Celsius or until likely brown.
5. Using a cutter, cut out circular biscuits and allow to cool on a cooling rack.
6. For the wine filled grapes, pierce the grapes with a syringe and remove some juice from the 8 grapes, still on the vine. Replace it with the wine. Then leave in the fridge to chill down.
7. For the sauce, heat the grapes and slowly add wine to taste. Add the sugar and bring to the boil. Allow to cook down then blitz with an electric hand whisk.
8. Return to boil for 10 – 15 minutes.
9. To serve, place the ice cream just off centre in chef ring, arrange the infused grapes and the biscuits around  and drizzle the sauce over the top of the ice cream.


Made by Webfactory Bulgaria WF
© 2008 Paul Kavanagh. All rights reserved.