OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM
Steps:
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
- Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
- Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
- Serve the ice cream topped with some Wet Walnuts.
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
RENEE'S PEAR CRISP
Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!
Provided by Renee Thaxton Whitlow
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
- Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
- Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 61.6 g, Cholesterol 48.8 mg, Fat 18.8 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 11.7 g, Sodium 136.7 mg, Sugar 36.3 g
PEAR CRISP WITH VANILLA ICE CREAM
This, my darling friends, Romans, and countrymen, is an absolute treat. I had pears.
Categories Christmas Thanksgiving dessert main dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.Pour pears into a baking dish; top with crumb topping.Bake at 350 degrees for 30 minutes.Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.Serve warm with vanilla ice cream.
ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
PEAR ICE CREAM
Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.
- In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. Let cool a bit, then puree in a food processor or blender.
- Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.
- Stir puree into ice-cream base. Chill, then stir in brandy, if desired. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.
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