Tommy & Rach’s Pear Ice-cream.
INGREDIENTS
ICE CREAM & WHITE CHOC
900g Buerre Bosc, peeled and diced
110g brown sugar
2 Tbsp unsalted butter
Vanilla bean pod, seeds scrapped
1 tsp ground cardamon
1 tsp ground ginger
2 tsp (5 gms )tapioc starch
500ml of thickened cream
15 gms (glucose syrup)
X2 pear silicon mould trays
vegetable oil spray.
300g of white chocolate, chopped
5 TBSP of coconut oil, room temp.
Food Dye, green and yellow.
Vegetable oil spray
Yellow and red edible food paint + brush.
COOKIE CRUMB
2 ¾ cups all-purpose flour
Honey & Cinnamon to taste
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
METHOD
ICECREAM
Place icecream machine base into freezer, or turn on icecream machine.
In saucepan on Med heat add Butter and brown sugar and gently melt until foamy. add ground spices. Do not let burn.
Add the diced pears to the mixture cooking until a jam-like consistency. Pears will release a lot of juice. Keep lid covered. Take off the heat and allow to cool, before using a stick blender to puree the pears. then straining.(approx 2 ¼ cups of puree)
Remove ¾ cup of puree and set aside in the refrigerator to cool.
In saucepan on low heat begin to warm cream and half vanilla seeds. Add glucose syrup and stir until all is dissolved. Make a slurry with tapioca starch with 2 TBSP of warm cream, then combine into mixture. stirring well.
Once combine remove from heat and stir in pears. Pass mixture through a sieve creating a smooth puree. place mixture into freezer for 10 minutes to cool.
Pour mixture into Ice cream machine and churn for 2hrs.
Heat oven to 180C. Combine wet ingredients for cookies, mix well. Gentle add dry and fold until combined. Line x2 baking trays with parchment paper. And spoon out 15 balls of dough, flattening to 12cmx1cm and Bake for 10-15mins. Set aside to cool.
Get a silicone muffin tray (12).
Melt down white chocolate and coconut oil to nice runny consistency (Temper if you know how!). Once melted, Paint the inside of the 12 x silicone muffin sections. Put in the freezer and let set (2 mins) and repeat 2-3 times until a nice consistent outer layer of chocolate all the way around.
Once Icecream is cooled, spoon portions of ice cream into Muffin trays lined with set white choc. Once ¾ full, using the leftover pear puree from Step 4, spoon 1-2tsp of puree into the centre of the mould, before filling with more ice cream. Making sure there are no air pockets and scraping the tops flat. Return to freezer for 20-30 mins.
Removing the muffin tray from the freezer once frozen, turn out each ice cream onto a cooking tray standing upright. Return to freezer once popped out of the muffin tray.
COOKIE CRUMB
Preheat the oven to 375 degrees F (190 degrees C).
Stir flour, baking soda, and baking powder together in a small bowl.
Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in egg and vanilla. Gradually blend in flour mixture. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
Once cooled, crumble up for base below icecream!
ASSEMBLY
Assembly time! Cookie crumb goes down first, Icecream next and then garnish how you wish! We love to paint the pear icecream with food dye and water or you could use a gold foil!
