Archive for July 12th, 2010

Cinnamon is one of my favourite spices and combines beautifully with pear.  This is a lovely creamy smooth textured ice cream which scooped well.  It was a very easy recipe and thick honey could be used as the sweetener in place of golden syrup.  It would also be interesting to try substituting pieces of stem ginger and perhaps some syrup from the jar for the golden syrup, perhaps leaving out the cinnamon.  I have made a few small changes to the original, halving the butter content and using just one egg rather than the egg and yolk suggested.

Once more the original recipe came from the book Ice Creams published by Hamlyn (there is no specified author) which contains a lots of delicious sounding and uncomplicated ice cream recipes.  I served this ice cream with some gently warmed slices of Conference pear which I sprinkled with a little lemon to prevent it browning but no sugar, before being cooked in the microwave for 1 minute on medium heat.   The ice cream starts to slightly melt over the warmed pear and I served it with a sprinkling of a little cinnamon mixed into demerara sugar, giving it a sparkly crunch!  Cinnamon Pear Ice Cream would be delicious served with French Pear Frangipane Tart, often known as Pear Pie Bordalue, something I occasionally make (recipe coming eventually).  To save work when repeating this recipe, I would make and freeze a double or triple quantity of the pear mixture, defrosting it to turn into ice cream at a later date.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

 Cinnamon Pear Ice Cream
(Serves 4)

500g/1lb ripe pears, peeled, cored & chopped (I used Conference)
2tbsp lemon juice
2tbsp golden syrup
25g/1ozs butter
1tsp ground cinnamon
1 egg (add an extra yolk if available)
150ml/¼ pint double or whipping cream
Cinnamon & demerara sugar mixture or mint leaves to decorate

1.  Place the pears in a saucepan with the lemon juice, golden syrup, butter and cinnamon.  Bring to the boil and then turn down and simmer gently and uncovered until the pears are soft.  Puree the pears in a liquidiser or food processor and return the mixture to the rinsed pan.

2.  Beat the egg (or egg & yolk) together in a bowl.  Combine with the pear mixture in the saucepan and cook on a very gentle heat, stirring well, until the mixture thickens.

3.  Ice Cream maker:
Churn the pear mixture in the machine, gradually adding the cream until thick , which should take around 10-15 minutes.  Tip into loaf tin or container, cover with cling film or a lid and freeze for at least 6 hours.

4. By hand:
Whisk the cream lightly until the whisk leaves a trail when lifted. Combine with the pear mixture.  Tip into loaf tin or container, cover with cling film or a lid and freeze until partly set.  Remove the partly frozen ice cream from the freezer and stir once before freezing until set. 

5.  To serve:
Defrost in the fridge before serving: this can take up to 1hour depending on the type of ice cream.  Dip the serving spoon or scoop in boiling water to help it cut through the ice cream if it is a little hard.   Serve with fresh or lightly cooked pear or pear tart, sprinkled with cinnamon sugar or decorated with fresh mint leaves.

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