Pear Ice Cream With Spiced Pear Compote
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
67
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)6 large
Egg Yolk1 cup
Sugar2 cups
Whipping Cream1 cup
Light Corn Syrup2 cups
Wine (gewürztraminer)1130 g
Anjou (firm but ripe)Directions:
1
For ice cream: Combine pears, pear nectar and lemon juice in heavy medium saucepan
2
Bring to boil over medium-high heat
3
Transfer to processor; puree until smooth
4
Chill until cold
5
Whisk yolks and sugar in medium bowl to blend
6
Bring 1 cup cream to simmer in heavy medium saucepan
7
Gradually whisk hot cream into yolk mixture
8
Return to same saucepan
9
Scrape seeds from vanilla bean into mixture; add bean
10
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil)
11
Pour through strainer into bowl
12
Mix in 1 cup cream
13
Cool 15 minutes
14
Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use)
15
Chill custard until cold, at least 4 hour or overnight
16
Transfer custard to ice cream maker
17
Process according to manufacturer's instructions
18
Transfer to covered container and freeze
19
(Can be made 2 days ahead
20
) Combine pears, pear nectar and lemon juice in heavy medium saucepan
21
Bring to boil over medium-high heat
22
Transfer to processor; puree until smooth
23
Chill until cold
24
Whisk yolks and sugar in medium bowl to blend
25
Bring 1 cup cream to simmer in heavy medium saucepan
26
Gradually whisk hot cream into yolk mixture
27
Return to same saucepan
28
Scrape seeds from vanilla bean into mixture; add bean
29
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil)
30
Pour through strainer into bowl
31
Mix in 1 cup cream
32
Cool 15 minutes
33
Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use)
34
Chill custard until cold, at least 4 hour or overnight
35
Transfer custard to ice cream maker
36
Process according to manufacturer's instructions
37
Transfer to covered container and freeze
38
(Can be made 2 days ahead
39
) For compote: Combine wine, sugar and cloves in heavy large saucepan
40
Scrape seeds from vanilla bean into saucepan; add bean
41
Stir over medium heat until sugar dissolves
42
Bring to boil
43
Add pears; simmer until tender, about 5 minutes
44
Using slotted spoon, transfer pears to medium bowl
45
Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes
46
Pour over pears
47
Chill until cold, at least 4 hours or overnight
48
Discard vanilla bean and cloves (Can be made 1 day ahead
49
Cover and keep chilled
50
) Combine wine, sugar and cloves in heavy large saucepan
51
Scrape seeds from vanilla bean into saucepan; add bean
52
Stir over medium heat until sugar dissolves
53
Bring to boil
54
Add pears; simmer until tender, about 5 minutes
55
Using slotted spoon, transfer pears to medium bowl
56
Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes
57
Pour over pears
58
Chill until cold, at least 4 hours or overnight
59
Discard vanilla bean and cloves (Can be made 1 day ahead
60
Cover and keep chilled
61
) Scoop ice cream into goblets
62
Spoon pears and syrup over and serve
63
Scoop ice cream into goblets
64
Spoon pears and syrup over and serve