Vanilla & Hazelnut No Churn Ice Cream with Poached Pears and Chocolate Sauce
Serves 4-6
Ingredients
For The Ice-Cream (makes 2 x 1lb loaf tins)
- ½ a 397g can sweetened condensed milk
- 500ml double cream
- 1 vanilla pod, seeds scraped out (skin reserved for poaching pears)
- 200g hazelnuts, roasted & halved plus extra for top
- 200g hazelnut chocolate spread
For The Pears
- 500ml Apple juice
- juice and finely grated rind of 1 lime
- 2 whole star anise
- 1 cinnamon stick, broken in half
- Vanilla pod skin, (seeds reserved for the ice-cream)
- 2 tbsp honey
- 2 firm ripe pears, peeled, core removed and cut in half
For The Warm Chocolate Sauce
- 200ml cream
- 1 tsp vanilla extract
- 2 tbsp Coole Swan Irish Cream Liqueur
- 255g plain chocolate, finely chopped (at least 70% cocoa solids)
- Mint leaves, for garnish
Method
For The Ice-Cream
- Place the condensed milk, double cream and vanilla seeds (retain the vanilla skin for the poached pears) into a large bowl.
- Beat with an electric whisk until thick and quite stiff.
- Add in the hazelnut spread and chopped hazelnuts
- Fold in until fully combined
- Line 2 x 1lb loaf tins with cling film and divide the mixture between the two. Using the back of a spoon press the mixture in and sprinkle over extra hazelnuts, if desired. Cover with cling film. Alternatively scrape into a freezer container to scoop out.
- Place into the freezer and freeze until solid
For The Pears
- Place the apple juice in a deep-sided pan with the lime juice and zest, star anise, cinnamon stick, vanilla pod skin and honey. Bring to the boil, then reduce the heat and simmer gently.
- Add the pear halves to the pan, making sure they are fully covered with the liquid and cover with a cartouche of parchment paper (or lid of pot).
- Simmer gently for 15-20 minutes, until the pears are tender. Remove the pot from the heat and leave the pears to cool in the syrup.
- The cooking time will depend on the ripeness of the pears.
- Using a slotted spoon, transfer the pears to a dish and set aside.
- Reduce the cooking juices by half to a more syrupy consistency.
- This will take approximately 8–10 minutes.
- Strain into a jug and leave to cool.
For The Warm Chocolate Sauce
- Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
- Gently add in the chocolate and stir gently until completely melted
- This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
- Use warm or cold as required
To Serve
- Gently and carefully fan the pear halve and place on the plate.
- Cut a slice from the ice-cream and place alongside the pear.
- Add a drizzle of chocolate sauce and finish with a sprig of mint.
