Vanilla Pears Ice Cream
Member recipe

Vanilla Pears Ice Cream

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Member recipe by

Cooking time

Allow 24 hours the for ice cream to freeze


Serves 1 - 1 Batch

Made using whole baby pears which have been preserved in a delicate syrup with a vanilla pod.

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  • For the ginger Ice Cream
  • 3 Large Eggs
  • 45 grams Caster Sugar
  • 450 ml Double Cream
  • 6 pieces of Stem Ginger - finely cut
  • 5 tablespoons Ginger Syrup
  • Opies Whole Baby Pears with Vanilla drained


    1. Whisk the eggs and sugar together in a large bowl.
    2. In another bowl whip the cream until soft peaks form
    3. Fold the whipped cream into the egg and sugar mixture.
    4. Add the chopped ginger and ginger syrup and gently combine.
    5. Pour into a suitable freezer container and freeze for 24 hours.Gently stir the ice cream after approx 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time
    6. When the ice cream is ready remove from the freezer and allow to soften slightly.
    7. To serve drizzle chocolate sauce in a zig zag over the serving plate.
    8. Slice the pears thinly and gently arrange in a fan shape on the plate
    9. Place two quenelles of ice cream next to the fanned pears and then lightly dust with icing sugar. Decorate with a few pieces of chopped ginger

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bartman15000's picture
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too simpla