Ingredients with Measurements:
- 4 ripe pears, peeled and cored
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- Chocolate sauce and sliced almonds for serving
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, combine the pears, sugar, and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes, or until the pears are tender.
2. Remove from heat and let cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
3. In a separate saucepan, heat the cream and milk over medium heat until it begins to steam.
4. In a medium bowl, whisk together the egg yolks, vanilla extract, and salt until light and frothy.
5. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove from heat and let cool slightly. Stir in the pear puree until well combined.
8. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
10. Serve the ice cream with chocolate sauce and sliced almonds.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
- Freezing time: 2 hours
Temperature:
- Boil: medium-high heat
- Simmer: low heat
- Cook: low heat
Serving size:
- Makes about 1 quart of ice cream
- Serves 4-6 people
Nutritional information:
- Calories per serving: 300
- Fat: 14g
- Carbohydrates: 41g
- Protein: 4g
- Fiber: 4g
- Sugar: 34g
Substitutions for ingredients:
- Pears: can be substituted with other fruits such as peaches, apples, or bananas
- Heavy cream: can be substituted with half-and-half or whole milk
- Whole milk: can be substituted with skim milk or almond milk
- Granulated sugar: can be substituted with honey or maple syrup
Variations:
- Add chopped chocolate or chocolate chips to the ice cream mixture before churning for a chocolate twist on the classic Poire Belle Hélène dessert.
- Top the ice cream with whipped cream and caramel sauce for an extra indulgent treat.
Tips and tricks:
- Make sure to let the pear mixture cool slightly before blending to prevent the blender from cracking due to the heat.
- To prevent curdling, slowly pour the hot cream mixture into the egg yolks while whisking constantly.
- For a smoother ice cream texture, strain the pear puree through a fine-mesh sieve before adding it to the ice cream mixture.
Storage instructions:
- Store the ice cream in a freezer-safe container with a lid for up to 1 week.
Reheating instructions:
- Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften.
Presentation ideas:
- Serve the ice cream in a fancy dessert bowl or glass for an elegant presentation.
- Drizzle the chocolate sauce over the ice cream in a decorative pattern for added visual appeal.
Garnishes:
- Sliced almonds
- Whipped cream
- Caramel sauce
- Fresh mint leaves
Pairings:
- Serve the ice cream with a glass of sweet dessert wine such as Moscato or Port.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
- Chocolate truffles
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for an additional hour or two until it reaches the desired consistency.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent foodborne illness.
Food history:
- Poire Belle Hélène is a classic French dessert created in the late 19th century in honor of the opera La Belle Hélène. It consists of poached pears served with vanilla ice cream and chocolate sauce.
Flavor profiles:
- Sweet, creamy, fruity, and chocolatey.
Serving suggestions:
- Serve the ice cream as a dessert after a fancy dinner party or as a special treat on a hot summer day.
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Region: French