Pear Stracciatella Ice Cream Recipes

Steps:

• Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan. Scrape in the vanilla seeds, then add the bean. Bring mixture to a boil.
• Reduce heat to medium. Add pears to pan. Cover surface of liquid with a sheet of parchment paper. Cook pears until very tender, 15 to 25 minutes (time will vary depending on ripeness of pears). Remove from heat. Let pears cool completely in poaching liquid.
• Transfer pears to a cutting board. Discard all but 1/4 cup poaching liquid. Halve and core pears. Puree 3 pears in a food processor. Finely chop remaining 2 pears.
• Whisk yolks, remaining 1/4 cup sugar, and the salt in a medium bowl; set aside.
• Heat milk and cream in a medium saucepan over medium-high heat until mixture is steaming and small bubbles form on edges. Add to yolk mixture; whisk until combined. Pour mixture back into pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat spoon, about 5 minutes.
• Pour custard through a fine sieve into a large bowl set in an ice-water bath. Let cool, stirring occasionally.
• Stir pear puree, reserved poaching liquid, brandy (if desired), and extract into custard. Freeze in an ice-cream maker according to manufacturers instructions.
• When mixture is frozen but still being churned, add chopped pear. Pour in melted chocolate in a slow, steady stream; mix until combined. Serve with dark-chocolate syrup.

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.

Steps:

• Chill a large bowl. Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water. Remove from the heat and let the chocolate cool, but don't let it harden. Transfer the softened ice cream to the chilled bowl. While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon. Transfer the ice cream to a storage container and freeze until firm. Store for up to 2 weeks in the freezer.

Steps:

• Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.
• In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. Let cool a bit, then puree in a food processor or blender.
• Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.
• Stir puree into ice-cream base. Chill, then stir in brandy, if desired. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

Steps:

• Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer, whisking often. Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170°F-175°F, about 5 minutes (do not boil). Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
• Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
• Process custard in an ice cream maker according to manufacturer's instructions. Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips). Transfer to a bowl. Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.