Ingredients2 very fresh eggs
200 g Robiola cheese
180 g sugar
250 ml milk
150 ml fresh cream
50 g cubed Piave Mezzano cheese
4 medium-sized very firm Williams pears
level teaspoon Fleur de Sel salt
PreparationWhisk the sugar with the eggs and then add the Robiola cheese, milk, cream and salt to taste, continuing to whisk at medium speed.
Peel the pears and blend: to stop them going black, add a few drops of lemon juice.
Place into the ice cream maker bowl, following the manufacturer’s instructions.
Serve garnished with a few slices of pear and the cubes of Piave cheese.