Butter Walnut Pear Ice Cream
Jul. 7th, 2021 12:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaIt has been on the hot side recently--really hot for here, up around 30 C, but nowhere near as bad as many other places this summer, so I can't complain.
It did, however, prompt me to make up a batch of ice cream. I had some pears in the fridge which sounded like a good addition, but they were more firm than ripe, so I decided to cook them first, which worked really well.
Butter Walnut Pear Ice Cream
0.5 l chopped pears
4 T water
2 T brown sugar
1 dl chopped walnuts
5 dl cream
1.5 dl turkish yoghurt
Peel and chop the pears, put them in a pot with the water, brown sugar, walnuts, and butter, and bring to a boil. Let them cook over a med-low heat till they start to soften, remove from heat, cover, and let them sit for a while, then put the pot in the fridge for an hour or more. (I have no idea how important, if at all, the resting time is, but that is what we did, so I am recording it.)
When the pears and their sauce is well cold, stir in the cream and yoghurt, and freeze according to the instructions for your ice cream maker.
This came out really yummy. The two tablespoons of brown sugar plus the sugars naturally in the fruit and dairy are plenty to keep the final result from freezing too hard, and give just enough of a sense of sweetness for a tasty result. This amount filled 21 silicon muffin cups to put into the freezer for later, and we ate a fair bit of it straight away that didn't make it into the cups.
It did, however, prompt me to make up a batch of ice cream. I had some pears in the fridge which sounded like a good addition, but they were more firm than ripe, so I decided to cook them first, which worked really well.
Butter Walnut Pear Ice Cream
0.5 l chopped pears
4 T water
2 T brown sugar
1 dl chopped walnuts
5 dl cream
1.5 dl turkish yoghurt
Peel and chop the pears, put them in a pot with the water, brown sugar, walnuts, and butter, and bring to a boil. Let them cook over a med-low heat till they start to soften, remove from heat, cover, and let them sit for a while, then put the pot in the fridge for an hour or more. (I have no idea how important, if at all, the resting time is, but that is what we did, so I am recording it.)
When the pears and their sauce is well cold, stir in the cream and yoghurt, and freeze according to the instructions for your ice cream maker.
This came out really yummy. The two tablespoons of brown sugar plus the sugars naturally in the fruit and dairy are plenty to keep the final result from freezing too hard, and give just enough of a sense of sweetness for a tasty result. This amount filled 21 silicon muffin cups to put into the freezer for later, and we ate a fair bit of it straight away that didn't make it into the cups.
(no subject)
Date: 2021-07-08 01:57 am (UTC)