Pear Stracciatella Ice Cream Food

PEAR STRACCIATELLA ICE CREAM

Steps:

• Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan. Scrape in the vanilla seeds, then add the bean. Bring mixture to a boil.
• Reduce heat to medium. Add pears to pan. Cover surface of liquid with a sheet of parchment paper. Cook pears until very tender, 15 to 25 minutes (time will vary depending on ripeness of pears). Remove from heat. Let pears cool completely in poaching liquid.
• Transfer pears to a cutting board. Discard all but 1/4 cup poaching liquid. Halve and core pears. Puree 3 pears in a food processor. Finely chop remaining 2 pears.
• Whisk yolks, remaining 1/4 cup sugar, and the salt in a medium bowl; set aside.
• Heat milk and cream in a medium saucepan over medium-high heat until mixture is steaming and small bubbles form on edges. Add to yolk mixture; whisk until combined. Pour mixture back into pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat spoon, about 5 minutes.
• Pour custard through a fine sieve into a large bowl set in an ice-water bath. Let cool, stirring occasionally.
• Stir pear puree, reserved poaching liquid, brandy (if desired), and extract into custard. Freeze in an ice-cream maker according to manufacturers instructions.
• When mixture is frozen but still being churned, add chopped pear. Pour in melted chocolate in a slow, steady stream; mix until combined. Serve with dark-chocolate syrup.

CHOCOLATE SYRUP

Steps:

• Heat cream and corn syrup in a medium saucepan over medium heat, stirring, until mixture is combined. Add chocolate; stir until smooth. Remove from heat.
• Stir in brandy, if desired. Let sauce cool until thick but pourable. Just before serving, whisk until smooth.

ICE CREAM STRACIATELLE

Steps:

• Chill a large bowl. Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water. Remove from the heat and let the chocolate cool, but don't let it harden. Transfer the softened ice cream to the chilled bowl. While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon. Transfer the ice cream to a storage container and freeze until firm. Store for up to 2 weeks in the freezer.

ROASTED PEARS AND ICE CREAM

Steps:

• Preheat oven to 400 degrees F.
• Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ¿ pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.

POACHED PEARS WITH VANILLA CREAM

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.