A Waitrose boss is encouraging shoppers to pair blue cheese with his caramel dessert for a more adventurous take on a classic pudding.
One of the supermarket’s top chefs has revealed his favorite way to ‘enhance’ ice cream is to crumble Stilton on top.
Will Torrent, senior innovation manager at Waitrose, said that while the supermarket’s sea salt and caramel ice cream is delicious on its own, he prefers to add a tangy element.
And the chef likes to take it a step further and even adds a glass of fruity port for a rich, tangy taste.
And Mr Torrent hopes his suggestions catch on and encouraged customers to experiment with savory flavors this summer.
Waitrose top chef Will Torrent encourages shoppers to pair planned caramel ice cream with blue cheese for a kicker taste this summer

Waitrose’s #1 Cornish Sea Salted Caramel Brittle Ice Cream can be served with Brie

Brie and white chocolate have also been suggested as another tasty new option with tart and creamy notes.
Starting small, he suggested vanilla ice cream with a drizzle of olive oil and sea salt before moving on to bolder flavors.
For those with a more adventurous palette, the innovation leader suggested pairing Waitrose’s No.1 Belgian White Chocolate Ice Cream with Rouzaire’s No.1 Brie de Meaux.
He told the Telegraph: “Belgian white chocolate is deliciously sweet and creamy which pairs beautifully with the delicate, earthy flavor of Brie de Meaux.”
Continuing the cheese theme, the chef also suggested a 70% dark chocolate ice cream with soft cheese for a cross between bittersweet and rich buttery flavors that is a “brilliantly fresh and delicious ball, super delicious and perfect for summer.
The move away from sweet desserts comes after Wookey Hole Caves in Wells, Somerset, decided to make an April Fool’s joke a reality by serving cheddar ice cream.
The cheese ice cream was launched earlier this year and the website states that this unique ice cream was made by hand in small batches.
Cheese producers hoped it would be “the perfect combination for anyone who has trouble choosing between dessert and the cheese board for pudding”, but public reviews have been mixed.
And Wookey Hole Caves isn’t the only tourist attraction offering bold new flavors.
Last year, English Heritage divided opinion by launching brown bread ice cream, based on an 18th century Georgian recipe, at some of its tourist sites, including Stonehenge.
He even considered cucumber parmesan ice cream before settling on the brown bread concoction.