Pear ice cream

Pear ice cream

Total: 6 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 329 kcal
, Fat: 23 g
, Carbohydrate: 32 g
, Protein: 3 g


800 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Nut brittle

50 g sugar
2 tbsp maple syrup
2 tbsp water
100 g pecan nuts

Ice cream

500 g pears, peeled and cut into pieces (yields approx. 400 g)
2 tbsp maple syrup
1 tbsp lemon juice
½ vanilla pod, cut open lengthwise, seeds scraped out
2 ½ dl cream
80 g sugar
1 fresh egg yolk
150 g plain greek yoghurt

To freeze

1 tbsp maple syrup
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How it's done

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Nut brittle

Bring the sugar, maple syrup and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread immediately onto a sheet of baking paper, leave to cool. Roughly chop the nut brittle.

Ice cream

Mix the pears, maple syrup, lemon juice, vanilla pod and seeds in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Puree the pears until smooth, leave to cool. Heat the cream and sugar in a pan. Pour half into the egg yolk, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve into a stainless steel bowl, leave to cool. Add the pear puree and yoghurt, mix together.

To freeze

Freeze the ice cream mixture for approx. 6 hrs., stirring at least 4 times with a whisk. Add 3/4 of the nut brittle with the final stir. Plate up the ice cream, sprinkle with the remaining nuts, drizzle with maple syrup.

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