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Ingredients
- scant 1 cup milk
- 1 vanilla bean
- 2 egg yolks
- 3/4 cup sugar
- 1 lb blackcurrants
- 2-3 tbsp water
- 11/4 cups heavy cream
- 1 lb raspberries
- 3/4 cup confectioners' sugar, sifted
- 3 pears, halved and poached in
- 11/4 cups sugar syrup
Details
Servings 6
Preparation
Step 1
Warm the milk with the vanilla bean and leave for half an hour to infuse.
Remove the vanilla, then mix the egg yolks and cup of the sugar together and stir in the milk. Return to the pan and cook, stirring all the time, until it thickens. Do not allow it to boil. Strain into a large bowl and leave to cool.
Cook the blackcurrants with the water and the remaining sugar until tender, pass through a sieve, cool and add to the custard. Stir in the lightly whipped cream and freeze. (See * below).
Line a round or rectangular cake pan with foil and fill with the partly frozen ice cream. Wrap well and place in the freezer.
Blend the raspberries, sieve to remove the pips, add the confectioners’ sugar and mix well.
Just before serving, turn the ice cream onto a chilled serving dish, arrange the pears on top and coat with the raspberry purée.
*If you have an electric ice cream machine, follow the manufacturer’s instructions and when the ice cream is partly frozen, continue as stated in the recipe.
If this is not available, the ice cream can be frozen very easily using a refrigerator freezing section or freezer as follows. Turn the freezing section or freezer to its lowest setting. Pour the mixture into a shallow metal container and allow to partly set, then remove and whisk well. Repeat this process two or three more times. Use as stated in the recipe.
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