Poached Pear and Pistachio Ice Cream with Dark Chocolate Shavings

Gear

  • Ice cream maker
  • Food processor
  • Saucepans
  • A bowl big enough to fit a saucepan in

Ingredients

Poached Pears

  • 4 pears
  • 200g granulated sugar (white)
  • 1 vanilla bean
  • 240ml water

Pistachio Paste

  • 120g unsalted, shelled pistachios
  • 2tbsp cream cheese
  • 6tbsp double cream

Ice Cream Base

  • 600ml whole milk
  • 240ml double cream
  • 150g granulated sugar (brown)
  • 1 vanilla bean
  • 2 ½ tablespoons cornstarch (alternatives: flour, tapioca)
  • 100g dark chocolate (85% is best)
  • few pinches of salt
  • Poached pears and poached pear juice (from earlier)
  • Big bowl of ice

Directions

Poached Pears

  1. Peel the pears and leave them on one side
  2. Chuck the water and sugar into a pan. Split the vanilla bean and add that as well
  3. Stir until the sugar dissolves and then add the pears
  4. Cover the pan and leave on a medium heat for 20 mins
  5. Take the pan off the heat and remove the pears. Pop them in the fridge to use later. Keep some of the mixture to use later in the ice cream

Pistachio Paste

  1. Bung the pistachio nuts (leave a handful out) and cream cheese into the food processor (blade setting) and process until the nuts are good and chopped
  2. With the processor still running, pour in the double cream and let it run until everything is well mixed
  3. Empty out the paste and leave on one side

Ice Cream Base

  1. Process the poached pears into a puree and put aside for later
  2. In a bowl, mix the cornstarch with 2 tablespoons of the poached pear juice until the cornstarch is dissolved
  3. Chuck a load of ice in a big bowl, making an ice bath for the saucepan to quickly cool the mixture
  4. Combine the milk, double cream, sugar, salt (3/4 pinches) and vanilla bean in a saucepan
  5. Simmer on medium heat for 5 mins and stir with a whisk
  6. Lower the heat and add the cornstarch mixture, stirring constantly
  7. Turn the heat back up and cook for another couple of minutes, stirring constantly
  8. Take the pan off the heat and pop it in the bowl of ice. Keep stirring so it cools quicker
  9. Once it’s cool enough to decant, pour it into a container and leave it in the fridge for an hour or so
  10. Whilst waiting, shave the chocolate down

Bringing it all together

Ready the ice cream maker and pour everything into it – pear puree, pistachio paste, ice cream base and chocolate shavings. Let it churn (mine goes for about an hour) and empty it into a freezer safe tin or an old ice cream tub. Wang it in the freezer for 15 mins and then top it with the leftover nuts and chocolate shavings. Put it back in the freezer until you’re ready to scran. Enjoy!

Lieutenant Dan Ice Cream

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