Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Chardonnay Poached Pear & Pistachio Mascarpone Ice Cream

Chardonnay Poached Pear & Pistachio Mascarpone Ice Cream

Since I started off 2015 with a pear cocktail, I thought it would be fitting to begin 2016 similarly with this boozy, creamy ice cream. Pears poached in chardonnay blended together with brown sugar and mascarpone ice cream and crunchy pistachios. It's everything I dream of in ice cream. I hope you make this immediately. 

Chardonnay Poached Pear & Pistachio Mascarpone Ice Cream
Makes about 1 quart
5 ripe, but firm pears, peeled, seeded, chopped into 1 1/2-inch pieces
3/4 cup chardonnay
2 cups heavy cream
3/4 cup brown sugar
1/4 teaspoon sea salt
5 large egg yolks
2/3  cup mascarpone
1/2 to 3/4 cup roughly chopped pistachios

Place the pear pieces and chardonnay in a medium saucepan over medium heat. Simmer until the pears are tender when pieced through, about 5-7 minutes. Remove from heat and let cool completely, then blend in a food processor or blender until smooth.

Prepare a large bowl of ice water and set aside. Place mascarpone in a small mixing bowl and set aside.

Next, warm the cream, brown sugar and salt in a medium saucepan over medium-low heat. Make sure not to boil. Meanwhile, whisk together the egg yolks in a large mixing bowl. Set aside. When the cream mixture becomes very warm—too warm to touch, but not boiling—ladle out about 1/4 cup of the cream mixture into the mixing bowl with mascarpone and whisk until smooth.

Next, slowly stir the remainder of the cream mixture into the large mixing bowl with the egg yolks, whisking continuously while you combine.  Whisk until well mixed, then whisk in the mascarpone mixture. Keep whisking until smooth. Pour the entire mixture back into the saucepan and heat over medium heat. Stir continuously as it warms until it thickens enough to the coat the back of a wooden spoon or spatula, about 2-3 minutes. Stir in the blended poached pears, then immediately pour into a gallon-sized plastic bag, seal and submerge into the ice bath.

Let sit in the ice bath until the cream is cold to the touch, then pour into your ice cream maker and process according to the manufacture’s instructions. Add the chopped pistachios in during the last few minutes of churning.

Transfer the ice cream to a lidded or sealable container, place a piece of plastic wrap or wax paper between the ice cream and the lid before sealing to help prevent ice crystals from forming. Store the ice cream in the coldest part of the freezer for a few hours before serving. 

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