Pear Ice Cream
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA
2 pounds ripe organic pears
3 tablespoons water
1 1/2 cups whipping cream
5/8 cups sugar
4 egg yokes
1 few drops of vanilla extract
1 TBL Soy Sauce
1 TBL Rice Vinegar
1/4 Tsp Chili Sesame Oil
2 Tsp Peanut Oil
2 Tsp Cilantro Sprigs
1/4 Tsp Toasted Sesame seeds
Comire, Bosc, Bartlett, or any other good flavorful organic
cooking pear should be used for this recipe, according to
Quarter, core, and peel all the pears. They should be so ripe
that the juice oozes from them and they look shiny wherever
you cut them. Cut them in rough slices and put into a non-corroding
saucepan and add the water. There should be enough water to
just cover the bottom of the pan to keep the pears from scorching
until they release their own juices.
the pears until they are completely heated through or they
will turn brown when you puree them. Puree in a blender or
food processor or puree through a strainer, and measure 2
cups. Save 1/2 cup to make the caramel.
half of the cream with the sugar in a small saucepan until
the sugar dissolves. Whisk the egg yolks in a small bowl just
enough to mix them and pour in the warm cream mixture, stirring
constantly. Return the egg yolk mixture to the pan and cook
over low heat, stirring constantly, until the custard coats
the spoon. Strain into the pear puree, add the rest of the
cream and add a few drops of vanilla to taste. Chill. Freeze
according to the instructions with your ice cream maker.
make the caramel, put the juice, butter and sugar in a small
non-corroding saucepan and cook over medium to high heat,
stirring constantly, until the caramel turns pale golden brown.
Remove from the heat and carefully add the cream, stirring
all the while. Return to the heat and cook, stirring until
all the caramel has dissolved. Chill until is thick enough
to swirl into the ice cream.
(makes 20 ounces dough, enough for 2 tarts)
2 cups All-purpose fFour
1 teaspoon Sugar
1/4 teaspoon Salt
6 ounces (1 1/2 sticks) unsalted butter
ICombine the flour, sugar, and salt in a large mixing bowl.
Cut the butter into 1/4-inch pieces. Add half the butter to
the flour mixture and work it into the flour with your fingertips,
until the dough has the texture of course oatmeal. Add the
rest of the butter and quickly work it into the dough until
the biggest pieces are the size of large lima beans. Dribble
about ? cup of ice-water into the dough in several stages,
tossing and mixing between additions. Don't try to dampen
all of the dough evenly It should look rather ropy and rough.
Stop adding water when there are still a few bits of dry flour
remaining in the bottom of the bowl. Gather the dough into
2 balls and wrap each tightly with plastic wrap, pressing
down to flatten each package.
several hours or overnight before rolling. (Dough may be frozen
for a few weeks).
each flattened ball into a 14-inch circle on a lightly floured
board: the dough will be a little less than 1/8 inch thick.
Refrigerate the rolled-out dough for a t least 1/2 hour before
using. (The rolled-out circles can be frozen and used the
Great Chef RecipesLinks:
Pear Ice Cream
Vegetable Bagna Cauda
Vegetable Ragout with Mushrooms
Soup Chez Panisse
Soup Cooked over the wood fire with Tomato Confit
Salad with Shallot a Vinaigrette
Duck Breast Grilled over Vine Branches
Great Related Links:
Waters Cooks A Dream