Roasted Pear & Crystallised Walnut Dry Ice, Ice Cream


ROASTED PEAR & CRYSTALLISED WALNUT DRY ICE, ICE CREAM

The Third Recipe I made for Omega Walnuts combines roasted pear ice cream and the previous recipe of crystallised walnuts. It got me thinking about that classic match up of pear and walnut and how I could intensify the flavours by roasting. This dish ended up being our Christmas dessert and I was quite happy to come home with an empty container. I also know that there isn’t much sugar to this recipe and I did that on purpose sometimes us adults don’t like sickly sweet treats and it made the ice cream taste even better!

INGREDIENTS

2 Cups Milk

– 2 Cups Heavy Cream

– 6 Ripe Pears, Peeled, Cored and Halved

– 6 Egg Yolks

– 2/3 Cup Sugar

– 1.5kg of Dry Ice


METHOD

1. Turn the oven onto 180C and roast the pears for 25 minutes or until the pears are a nice golden brown.

2. While that is happening, combine milk and cream in a saucepan on a medium-low heat until small bubbles start to appear around the edges. Remove from the heat and leave to ret for 30 minutes.

3. Once the pears are cooked blitz in a food processor until the resemble a thick sauce.

4. In a small bowl, beat the egg yolks and sugar together. Bring the milk mixture back up to a simmer. Whisk 1 cup of the mixture into the yolk mixture. Pour the egg mixture back into the milk and cream stirring constantly with a wooden spoon until you have a nice think coating on the back of the spoon. Should take around 5 minutes.

5. Once you have the frozen ice cream in step 3 of Dry Ice, this is then you add a layer of the walnuts. Then repeat

DRY ICE, ICE CREAM

1. Pour the mixture into a heat proof bowl and allow to cook either in the fridge or if you want it to cool faster in an ice bath.

2. When the mixture is cool, place a clean tea-towel onto the bench and scoop with a large spoon scoop some ice and place in the middle of the towel. Fold over the towel and using a mallet, crush the ice into small crystals. (Dry ice is extremely cold and can burn, so PLEASE USE CAUTION when using this product)

3. Pour half your mixture into the bowl of a food mixer with the paddle attachment. Turn the mixer onto a medium speed. Gradually add the ice one spoonful at a time, (being careful not to let the mixture boil over, believe me it can get messy) until the liquid has become frozen then place into a airtight freezable container. Repeat this process with the remaining mixture.

4. Once you are complete place in the freezer until needed. It can keep frozen for up to 3 weeks. Then enjoy.

Chocolate Shiraz Ice Cream


CHOCOLATE SHIRAZ DRY ICE, ICE CREAM

I have been meaning to remake this for some time now but every time I remember to make it, its winter. This time as luck would have it, I remembered just before Christmas last year so I gave it a crack. Below is the recipe on how to make the flavoured cream. Click on the link at the bottom of the Method to see how to turn that into ice cream using dry ice.

fullsizerender

INGREDIENTS

  • 1 Bottle of Shiraz (I Used Vasse Felix Shiraz)
  • 150g Dark Chocolate (70% or close too, I Used Sue Lewis)
  • ¾ Cups of Brown Sugar
  • 2 Cups of Pouring Cream
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 1 Cup Full Cream Milk

METHOD

1. Pour the whole bottle of wine into a large sauce pan. Simmer over a medium heat until  the wine has reduced to 1 cup of liquid. (This can take a while.) Set aside to cool.

fullsizerender-2

Red Wine Reducing!

2. Whisk together the brown sugar, cream and milk in a medium sauce pan. Cut the vanilla bean in half and scrape out all the seeds, add them to the saucepan along with the emptied vanilla bean. Cook this over a medium heat making sure you stir constantly, until the mixture begins to steam but not boil.

fullsizerender-3

Ice Cream Mixture

3. Meanwhile, in a stand mixer, whisk egg yolks until they become thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour the mixture into the egg yolks whilst still whisking the mixture.

fullsizerender-5

Whisking

4. Return the combined mixture to the stove in a cleaned sauce pan and place back over a medium heat. Stir constantly until the mixture starts to thicken. It should be thick enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.

fullsizerender-6

Sue Lewis Chocolate

5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.

fullsizerender-7

Completed Mixture Ready to Turn into Ice Cream

6. Stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool.

7.Next you can either pour the mixture into your ice cream churner or click on the link below to see how its done with Dry Ice. Follow from step 2 in method! Enjoy

Dry Ice, Ice Cream Method

fullsizerender

Chocolate Shiraz Ice Cream