Pear Crisp With Hand Churned Vanilla Ice Cream Recipes

Steps:

• In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
• Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
• Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
• Serve the ice cream topped with some Wet Walnuts.
• In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
• Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
• Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.

Steps:

• Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of vanilla ice cream surrounded by cinnamon tortilla chips. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.