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Thursday, December 18, 2008

Pear Sage Ice Cream

During this past fall, when I was still making a new ice cream every week, pears were all the rage. I wanted to do something with pear ice cream, but needed to add a twist to it. At this point in the season, there wasn't much to choose from in my herb garden except the sage. But this sounded like a great mix- pear and sage.

I'm super happy with this recipe and the flavors. Sauteeing the pears and sage with wine first really enhanced everything. And with these flavors, you could serve this all winter long!


Pear Sage Ice Cream

Sautee until the pears are well steeped and softened
5 large sage leaves
1 ripe pear, peeled, cored and sliced in 16's and then chopped in half
black pepper
1 tsp butter
1/4 cup of white wine

Set aside to cool. Remove the sage leaves before adding to the ice cream mixture.

In the meantime, bring to just below a boil:
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar

Remove from heat
Add 10 sage leaves, cover and steep for 15 minutes

Whisk together until light and doubled in size
3 yolks
1/4 cup sugar

Temper the eggs with the steeped cream and return to heat. Simmer over medium heat, stir often, until the custard coats the back of a wooden spoon and leaves a definitive line when you run your finger on the spoon. Cool. If you have time, let that sit overnight in the fridge.
Make according to your ice cream manufacturers directions, adding the pear mixture at the end.
Eat or freeze.

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