Best Pear Stracciatella Ice Cream Recipes

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CREME ANGLAISE



Creme Anglaise image

French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with our Chocolate Souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

4 large egg yolks
1/4 cup sugar
1 cup milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise

Steps:

  • Whisk together yolks and sugar in a medium bowl until pale, about 4 minutes.
  • Pour milk and cream into a medium saucepan. Scrape in vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into egg-yolk mixture. Return to pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.
  • Pour mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard solids. Chill until cold, stirring occasionally.

CHOCOLATE SYRUP



Chocolate Syrup image

Use this syrup to top our Pear Stracciatella Ice Cream.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield 2 2/3 cups

Number Of Ingredients 4

1 cup heavy cream
1/2 cup light corn syrup
12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped
2 tablespoons poire William (pear brandy; optional)

Steps:

  • Heat cream and corn syrup in a medium saucepan over medium heat, stirring, until mixture is combined. Add chocolate; stir until smooth. Remove from heat.
  • Stir in brandy, if desired. Let sauce cool until thick but pourable. Just before serving, whisk until smooth.

STRACCIATELLA GELATO



Stracciatella Gelato image

Categories     Kosher     Pastry     Simmer     Boil

Yield makes 1 quart

Number Of Ingredients 8

3 tablespoons cornstarch
4 cups whole milk
1/2 cup sugar
1/4 cup nonfat dry milk powder
1/4 cup light corn syrup
1/8 teaspoon kosher salt
1/2 cup heavy whipping cream
2 to 4 ounces dark chocolate, cut into pieces

Steps:

  • Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
  • Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
  • Place a medium stainless steel bowl in the freezer. Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream. Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.
  • Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesn't touch the top vessel, and bring the water to a simmer over medium heat. Add the chocolate to the bowl or double boiler and let it melt, without stirring. Turn off the heat.
  • Take the stainless steel bowl out of the refrigerator. Spoon the gelato out of the ice cream maker into the bowl. Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands. Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato. Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way. Continue until you've used all of the chocolate. Cover the bowl and return the gelato to the freezer to firm slightly before serving. Serve it within a few hours of spinning it, before it hardens.

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