Vanilla ice cream with baked plum, sablé and soft cheese

Vanilla ice cream with baked plum, sablé and soft cheese

Lamingtons & lemon tart
Patricia Niven

Cheese with ice cream? This may sound like a strange combination, but the salty, strong taste of the cheese works really well with the sweet vanilla ice cream. Paired with bitey sablé biscuit and the relief of the fruit, it is an amazing little dish, which is straightforward to prepare and acts as a cheeky cheese course between the last savoury dish and dessert proper.


Quantity Ingredient

Vanilla ice cream

Quantity Ingredient
250ml full-cream milk
200ml thickened cream
2 vanilla beans
100g caster sugar
5 egg yolks

Gold-encrusted smoked vanilla salt flakes

Quantity Ingredient
smoked salt flakes
scraped vanilla seeds
edible gold lustre

Baked plum

Quantity Ingredient
1 plum
20g soft light brown sugar

Sablé breton

Quantity Ingredient
2 eggs
80g caster sugar
110g plain flour
1 teaspoon baking powder
pinch salt
80g unsalted butter, at room temperature


Quantity Ingredient
80-90g ripe pont-l’eveque cheese, or any other soft cheese


  1. To make the vanilla ice cream, place the milk, cream, vanilla seeds and scraped pods in a saucepan over medium heat and bring to a simmer. Remove the pan from the heat and set aside. Discard the pods.
  2. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale.
  3. Pour one-third of the hot milk mixture onto the yolk mixture and whisk well. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a silicone spatula or wooden spoon.
  4. Cook over medium–low heat, stirring constantly, until the ice cream base reaches a temperature of 82°C. Use a sugar or digital thermometer for accuracy.
  5. Prepare a large bowl of iced water.
  6. Remove the custard from the heat and strain into a bowl. Set this bowl in the larger bowl of iced water, stirring regularly, to cool the custard down quickly.
  7. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  8. For the gold-encrusted smoked vanilla salt flakes, place all the ingredients together in a small plastic container and shake well to disperse and mix. Do this a minimum of 4 hours prior to using.
  9. For the baked plum, preheat the oven to 160°C.
  10. Cut the plum in half and remove the stone. Cut the halves into quarters. Place the plum quarters, cut side up, on a baking tray and sprinkle them with the brown sugar.
  11. Bake the plum pieces in the oven for 20 minutes. Remove them from the oven and allow to cool. Use a spoon to scoop out the flesh leaving behind the skins.
  12. For the sablé breton, beat the egg yolks and sugar with an electric mixer until thick and pale.
  13. Sift the flour and baking powder together in a bowl and add the salt.
  14. Whisk the butter into the egg yolk and sugar mixture and remove the bowl from the mixer. Fold in the flour mixture and mix until you have a paste.
  15. Transfer the mixture onto a sheet of baking paper. Place a second sheet on top and roll the paste to a 1 cm thickness. Chill the dough for 1 hour in the refrigerator.
  16. Increase the oven to 165°C.
  17. Remove the dough from the refrigerator and remove the top sheet of paper while the dough is cold. Place the sablé on a baking tray.
  18. Bake the sablé for 15 minutes or until golden brown. Remove the sablé from the oven and allow it to cool slightly before breaking it into irregular-sized crumbs. Keep warm for assembly.
  19. To assemble, sprinkle the warm sablé onto serving plates and place a piece of very soft cheese next to it. Add pieces of cooled plum and a scoop of ice cream. Sprinkle a few smoked vanilla salt flakes onto the ice cream and then serve immediately.


  • You can make the ice cream base up to 4 days in advance but try to churn the ice cream on the day of serving for the best possible result.
darren purchese
burch and purchese
sweet studio
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