Who can resist this delicate flavoured pear ice cream in
It is one of my
favourite recipes and is best made with British grown pears such as Doyenné du
Comice, Williams’ Bon Chrétien or Concord, a cross between the two. American
readers might like to know that Williams’ pears are sold under the name of
Bartlett in America as in 1817, Mr Bartlett was unaware of it’s English
If you want a deeper, more fruity flavour, use Calvados
rather than Poire William.
apple notes enhance the fragrance of the pear.
juice of 1 lemon
500g/1lb 2oz Doyenne du Comice, Concord or Williams` pears
300ml/11 fl oz double cream
4 egg yolks
140g/5oz caster sugar
3 tablespoons Poire William or Calvados
Place the lemon juice in a non-corrosive saucepan.
Peel, quarter and core the first
Roughly chop and toss in the
Repeat the process
with the remaining pears. The lemon juice brings out the flavour of the pears
in the ice cream, and its acidity ensures that the pears collapse into a smooth
Cover and set over a low heat for 5 minutes or until the
pears begin to release some juice.
Increase the heat slightly and simmer for 15 minutes or until very
Puree and place in a large
Pour the cream into a saucepan, bring up to boiling point,
then remove from the heat.
Whisk the egg yolks with the sugar until thick and pale,
then slowly whisk in the hot cream.
Return to the pan and set over a low heat.
Stir continuously in a figure of eight with a wooden spoon,
until the custard thickens enough to coat the back of the spoon. This will take
between 10-20 minutes, depending on your confidence.
Don’t let it boil, or the custard will split. If it feels
like it’s getting too hot, just lift the pan off the heat and keep stirring.
As soon as it is ready, strain through a sieve into the pear
Mix in the 3 tablespoons
Poire William or Calvados.
cool, cover and chill.
Churn the cold custard according to the instructions for
your ice cream machine until it reaches a soft set.
Transfer to a covered container and store in the
Alternatively, pour into
a shallow plastic container, cover and freeze.
Beat with a fork every 40 minutes until you have a smooth,
soft-set ice cream.