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!


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


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


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.

Crystallised Omega Walnuts


The second recipe I made for the guys at Omega Walnuts, Crystallised Walnuts. A friend put me onto this recipe and what’s nicer than having a sugary coating on any kind of nut. It does take a while for the sugar mixture to get to the correct temperature, but when it does and you add the Walnuts it was crazy to see it transform from this clear sticky syrup into the opaque sugary goodness. You can enjoy these by them selves or as a garnish for ice cream Sunday’s, puddings or even mixed (in my next recipe) with dry ice, ice cream!


200g Omega Walnuts

– 200g White Caster Sugar

– 150g Water


1. Pre-heat the oven to 170C, place the walnuts on a baking paper lined tray and toast them in the oven for 12 minutes

2. While thats happening, put the water and sugar into a small saucepan. On a medium-high heat bring to the boil. When the temperature of the liquid hits 135C or the syrup begins to colour at the edge of the pan, add the Walnuts and whisk until the syrup has completely crystallised and coated the nuts.

3. Pour the coated walnuts onto a tray lined with baking paper and allow to cool. The walnuts can be kept in an airtight container for up to 6 months.