Caramel Pear Ice Cream

Discussion in 'Food and nutrition' started by Oh Deer, Jan 11, 2006.

  1. Oh Deer

    Oh Deer Guest

    Caramel Pear Ice Cream

    By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

    2 pounds ripe organic pears
    3 tablespoons water
    1 1/2 cups whipping cream
    5/8 cups sugar
    4 egg yokes
    1 few drops of vanilla extract


    1 Tbsp Soy Sauce
    1 Tbsp Rice Vinegar
    1/4 Tsp Chili Sesame Oil
    2 Tsp Peanut Oil
    2 Tsp Cilantro Sprigs
    1/4 Tsp Toasted Sesame seeds

    Comire, Bosc, Bartlett, or any other good flavorful organic cooking pear should
    be used for this recipe, according to season.
    Quarter, core, and peel all the pears. They should be so ripe that the juice
    oozes from them and they look shiny wherever you cut them. Cut them in rough
    slices and put into a non-corroding saucepan and add the water. There should be
    enough water to just cover the bottom of the pan to keep the pears from scorching
    until they release their own juices.

    Cook the pears until they are completely heated through or they will turn brown
    when you puree them. Puree in a blender or food processor or puree through a
    strainer, and measure 2 cups. Save 1/2 cup to make the caramel.

    Heat half of the cream with the sugar in a small saucepan until the sugar
    dissolves. Whisk the egg yolks in a small bowl just enough to mix them and pour
    in the warm cream mixture, stirring constantly. Return the egg yolk mixture to
    the pan and cook over low heat, stirring constantly, until the custard coats the
    spoon. Strain into the pear puree, add the rest of the cream and add a few drops
    of vanilla to taste. Chill. Freeze according to the instructions with your ice
    cream maker.
    To make the caramel, put the juice, butter and sugar in a small non-corroding
    saucepan and cook over medium to high heat, stirring constantly, until the
    caramel turns pale golden brown. Remove from the heat and carefully add the
    cream, stirring all the while. Return to the heat and cook, stirring until all
    the caramel has dissolved. Chill until is thick enough to swirl into the ice

    Galette Dough

    (makes 20 ounces dough, enough for 2 tarts)

    2 cups All-purpose fFour
    1 teaspoon Sugar
    1/4 teaspoon Salt
    6 ounces (1 1/2 sticks) unsalted butter

    ICombine the flour, sugar, and salt in a large mixing bowl. Cut the butter into
    1/4-inch pieces. Add half the butter to the flour mixture and work it into the
    flour with your fingertips, until the dough has the texture of course oatmeal.
    Add the rest of the butter and quickly work it into the dough until the biggest
    pieces are the size of large lima beans. Dribble about ? cup of ice-water into
    the dough in several stages, tossing and mixing between additions. Don't try to
    dampen all of the dough evenly It should look rather ropy and rough. Stop adding
    water when there are still a few bits of dry flour remaining in the bottom of the
    bowl. Gather the dough into 2 balls and wrap each tightly with plastic wrap,
    pressing down to flatten each package.

    Refrigerate several hours or overnight before rolling. (Dough may be frozen for a
    few weeks).
    Roll each flattened ball into a 14-inch circle on a lightly floured board: the
    dough will be a little less than 1/8 inch thick. Refrigerate the rolled-out dough
    for a t least 1/2 hour before using. (The rolled-out circles can be frozen and
    used the next day).


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