ARMAGNAC AND ROQUEFORT ICE-CREAM
(Glace roquefort et Armagnac)
It’s the famous Roquefort cheese that we will twist and revisit for this “easy-Christmas” session.
When you need a quick idea to prepare something chic, always go for the salted ice-cream. Do you remember my mustard ice-cream ? (click here). It has always been a hit, both channel side. Salted ice-cream are terribly easy to make and do not necessitate lots of ingredients… For this Armagnac and Roquefort ice-cream you need THREE ingredients only : Roquefort, Armagnac and crème fraîche. So YOU can do it. If you do not find any Armagnac, go for Cognac. And naturally, omit the alcohol if you do not fancy it… I served this marvel with homemade madeleines (click here), or as a yummy palate cleanser during a very nice meal. This roquefort ice-cream will be a lovely French touch to your Christmas dinner… Enjoy!
“Roquefort is first mentioned in 1070 in the context of the Carolingian period. At the end of the Middle Ages, its reputation extends to the Mediterranean regions (Toulouse, Marseille, Montpellier).
In the XVth Century, under Charles VI, the refining of the cheese becomes the monopoly of the people of Roquefort and the caves are granted a protected status. In turn, Charles VII grants the people of Roquefort another privilege: in 1666, the Parliament of Toulouse votes a decree allowing for the sanction of producers of fake Roquefort cheese. Roquefort, “the land where neither vineyards nor corn will grow”. Traders of false Roquefort are punishable by the 1666 decision of the Parliament of Toulouse. During the Age of the Enlightenment, the French philosopher Diderot attributes the title “King of Cheeses” to Roquefort cheese.
Today, Roquefort is recognized throughout Europe as an Appellation d’Origine Protégée, a ‘protected label of origin’.” Source : Roquefort.fr.
The “burning water” (aygardent) in Gascon language, Armagnac is the oldest French eau-de-vie. Known in the middle-Age for its therapeutic properties, we have to wait for the 19th century to see its trade reached its peak. It normalcy comes from Gers and Lot-et-Garonne area of France.
ARMAGNAC AND ROQUEFORT ICE-CREAM
A quick glance in your kitchen…
In your fridge
Crème fraîche
Roquefort
In your cupboard
Armagnac
ARMAGNAC AND ROQUEFORT ICE-CREAM
Serves 4
100 g 3,5 oz Roquefort
5 cl 1,6 oz Armagnac
100 g 3,5 oz crème fraîche d’Isigny
In a little pan, re-heat gently the Roquefort with the crème and the Armagnac.
Set aside to cool down.
Churn in an ice cream maker.
No ice-cream maker ?
Put the mixture in a freezer-proof container.
Put it in the freezer for 2-3 hours.
Mix the preparation with a hand blender every hour.
Remove from the freezer 20 minutes before serving.
Glace roquefort et Armagnac
Pour 4 personnes
100 g de Roquefort
5 cl d’Armagnac
100 g de crème fraîche d’Isigny
Dans une petite casserole, réchauffez gentiment le roquefort avec la crème et l’Armagnac pendant quelques minutes.
Laissez refroidir.
Faites prendre en sorbetière.
Pas de sorbetière ?
Disposez la mixture dans un plat peu profond et l’entreposer au congélateur pour 2-3 heures.
Mélangez la préparation toutes les heures à l’aide d’un mixeur girafe.
Sortez la glace 20 minutes avant dégustation.
cuisinetcigares
Après les guimauves au fromage…. la glace au roquefort !!! Décidément, tu aimes surprendre ! C'est réussi ;-)
Sixtine
Merci encore Sandy ! Tu vas voir, c’est très sympa. En fait, je fais souvent des glaces salées : je trouve cela facile et les personnes en redemandent alors… Bises et bonne journée a toi !