Ginger Ice Cream with Spiced Pears and Raspberry Sauce
Baking and Desserts | European cuisine
⏳ Time
1 hour 40 minutes + 8 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Ginger ice cream with spiced pears and raspberry sauce
Ingredients
- Pears - 6 pieces
- Ginger - 1.4 oz
- Water - 1 qt
- Sugar - 4.6 oz
- Lemon - ½ piece
- Vanilla extract - 0 fl oz
- Ground clove - 10 pieces
- Cinnamon - 1 piece
- Candied fruits - 0.7 oz
- 10% cream - 12 fl oz
- 10% cream - 8 fl oz
- Egg white - 4 pieces
- White Chocolate - 4.9 oz
- Raspberry leaves - 14.1 oz
- Corn Starch - 0.5 oz
Step by Step guide
Step 1
Spiced Pears: Peel the pears and cut them in half lengthwise. Place them in a large pot with syrup. Add ginger.
Step 2
Place a plate of appropriate size on top of the pears so that they are fully submerged in the syrup.
Step 3
Bring the syrup to a boil and simmer for about 5 minutes. Then cook the pears until soft (about 20–40 minutes depending on the size and variety of pears). Remove from heat and cool in the syrup.
Step 4
Remove the pears from the syrup, core them, pat them dry with a paper towel, and place them in the refrigerator to cool completely.
Step 5
Spiced Syrup: Combine all ingredients in a saucepan. Bring to a boil, stirring, and allow 50 grams of sugar to dissolve completely.
Step 6
Bring the cream to a boil in a saucepan. Add the chopped ginger, remove from heat, cover the saucepan, and let it sit for 30 minutes. Then bring the cream to a boil again, remove from heat, and let it sit for another 30 minutes. Bring the cream to a boil for the third time and remove the ginger.
Step 7
Whisk the yolks with sugar until light and fluffy. Gradually pour in the hot cream into the yolk-sugar mixture while continuing to whisk. Pour the mixture back into the saucepan.
Step 8
Cook over low heat, stirring constantly, until thickened. The approximate readiness temperature is 80–185°F.
Step 9
Remove from heat, add the white chocolate, and stir until the chocolate is completely melted. Cool to room temperature, then refrigerate for 2–3 hours. The mixture should cool well.
Step 10
Churn the ice cream in an ice cream maker according to the instructions, adding finely chopped candied ginger 5 minutes before it is ready.
Step 11
Raspberry Sauce: In a saucepan, combine the berries and 40 grams of sugar. Cook over low heat for about 5 minutes until the berries are soft and release their juice.
Step 12
Puree the mixture, then strain through a sieve. Return to heat, bring to a boil, add cornstarch, and cook until thickened. Remove from heat, cool, and refrigerate.
Step 13
Serving: Place the ice cream in a bowl, add two halves of the pear beside it. Drizzle with raspberry sauce and sprinkle with pistachios.
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