Tuesday, February 10, 2009

Ice Cream made with Pear Poaching Liquid

The final piece of the Pear Dessert Trio puzzle is upon you. The Ice Cream made with the poaching liquid from the previously posted Port Wine Poached Pears. The Workshop recommends that you remove any and all head adornments because this stuff will blow your mind. The custard based ice cream is smooth and silky with a complex flavor profile from the poaching liquid. The most interesting part is that the poaching liquid, which might have been thrown away is utilized to make a great accompaniment to the Poached Pears. Another option could have been reducing the liquid down to a syrup to use as a sauce or adding some gelatin to it, to make it into an aspic (fancy jello).

2 whole eggs and one additional egg yolk are whisked together while awaiting the hot cream

The Poaching Liquid is combined with Heavy Cream and brought up to a simmer

The Eggs are then Tempered with the Hot Cream mixture

The tempered custard mixture is then put over a double boiler to continue cooking

The mixture is brought to 170 degrees while being whisked continuously

The Custard is then passed through a strainer to remove any possible clumps and set aside to cool completely

The thoroughly cooled custard is then added to an ice cream maker and churned following the manufacturer's instructions

General Notes:
Time: Hands on time 20 - 30 minutes, total time 4 - 5 hours
Yields 1 quart of Ice Cream
There are as many ice cream recipes as there are cooks, pick the one you like and tweak it to accommodate whatever you are making. In this case the amount of heavy cream was increased to account for the low amount of fat in the poaching liquid.

Mixing bowl that can be used as a double boiler (metal is most common)
2 Sauce Pans (metal bowl should fit over it without touching the bottom, and you only need two if you do not want to wash one in the middle of the process)
Thermometer (digital preferred)
Ice Cream Maker
Freezer Safe 1 quart container
1 quart bowl or 2 pint sized bowls

2 Whole Eggs
1 Egg yolk
2 cups Heavy Cream
1 cup Pear Poaching Liquid
1/2 cup Granulated Sugar
1/4 cup Honey

Written Directions:
  • Assemble all of your ingredients and make sure that your ice cream maker will be ready to roll in a few hours, so if it is a seperate bowl style make sure it is in the freezer and very frozen
  • Put the cream and poaching liquid into a sauce pan and whisk well to combine
  • Bring the cream mixture up to a simmer
  • While the mixture is beating beat the eggs thoroughly with the sugar and honey
  • When the cream mixture has reached a simmer, remove it from the heat and get yourself ready for some serious whisking
  • There are a few ways to do this, if you have the strength, courage and steady hand to pour directly from the pan then go for it. However, if there is fear in your heart, or your arm is in a cast or you have got a bad case of the shakes, use a measuring cup or ladle
  • Add a small amount of the hot cream mixture into the eggs while whisking the eggs vigorously
  • This process gently heats the eggs while gently cooling the hot cream mixture. This is done so that you do not make scrambled egg ice cream. If you add too much hot liquid too quickly to the cold eggs, you will scramble them and ruin your hard work
  • When you have incorporated the first amount of cream, add some more and whisk like crazy
  • You can now start adding the hot cream more quickly and more at a time
  • When you have combined all the hot cream with the eggs, set aside for a moment
  • Add an inch or so of water to a sauce pan and bring just barely to a simmer
  • Set the mixing bowl on top of a pot of barely simmering water to create a double boiler
  • Continue whisking the mixture over the double boiler until the mixture read 170 degrees on a thermometer. if you do not have a thermometer, do not use your finger to guess. You want the mixture to thicken, which it will as the eggs begin to coagulate. The mixture will thicken enough to coat the back of a spoon, and a line drawn across the spoon will remain.
  • Remove the mixture from the heat and pour through a strainer into a separate bowl
  • Cool on the counter for a few minutes and then move to your refrigerator to cool completely
  • The mixture will need to cool for at least 3 or 4 hours, over night is preferable
  • Take a break, get some sleep or watch a movie or something
  • Set up your ice cream maker, remove the custard mixture from the freezer and add to the ice cream maker
  • Freeze according to your ice cream makers directions
  • When you have gotten the ice cream to at least soft serve consistency, remove the ice cream from the ice cream maker and add to a freezer safe bowl and freeze to harden the mixture. This will take anywhere from 30 minutes to 2 hours, depending on your ice cream maker, and freezer
  • Scoop, serve with the poached pear and pear creme brulee, or eat plain. Either way make it happen in your tum tum


  1. It was so delicious! Sweet yet slightly savory.

  2. This was so good. Not over sweet, but sophisticated.

  3. How the hell did I not know about your blog! I saw your Facebook status and went hunting by way of Jess' blog. This is super wonderful!!! I wish I could eat pear poaching liquid right now.