Ingredients
| PEAR COMPOTE | |
| 3 very ripe pears, cored and diced (you can take the skins off but I prefer to leave them on) | |
| 1 tablespoon grated fresh ginger | |
| 1 teaspoon powdered ginger | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon cinnamon | |
| a pinch of freshly ground nutmeg | |
| GELATO BASE | |
| 2 cups full-fat milk | |
| 4 egg yolks, room temperature | |
| ½ cup white sugar | |
| ½ teaspoon salt | |
| ½ teaspoon vanilla extract | |
| 1 cup fresh cream | |
| TOPPINGS THAT I LOVE | |
| honey-roasted almonds; crushed biscotti (I liked Molly Woppy as they pair perfectly!); melted dark chocolate; candied orange peel |
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Instructions
| 1. | PEAR COMPOTE |
| 2. | Combine all ingredients in a small saucepan over medium heat. |
| 3. | Cook for 10-15 minutes, stirring occasionally, until the pears are completely soft. |
| 4. | Transfer to a blender and purée until smooth. Cool completely. |
| 5. | GELATO |
| 6. | In a heavy-bottomed saucepan, simmer the milk over a medium heat. |
| 7. | In a mixing bowl, combine the egg yolks and sugar. |
| 8. | Whisk vigorously until the mixture becomes pale and smooth, about 2 minutes. |
| 9. | Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This will gently warm the eggs and prevent them from scrambling. |
| 10. | Gradually add the rest of the milk, rapidly whisking to bring both mixtures to the same temperature. |
| 11. | Return the mixture to the saucepan and cook over a medium- low heat, stirring constantly. |
| 12. | Cook for 6-8 minutes until the custard thickens slightly and coats the back of a spoon. |
| 13. | Remove from the heat. Stir in the salt and vanilla extract. |
| 14. | Strain the custard into a clean bowl (this will ensure a silky-smooth base) and chill in an ice bath. In a separate bowl, whip the cream to stiff peaks. |
| 15. | Fold the whipped cream through the chilled custard. |
| 16. | Once the pear compote has cooled completely, gently fold it into the custard base. |
| 17. | If you have an ice-cream machine, churn according to the manufacturer’s instructions. |
| 18. | Otherwise, pour the mixture into a freezer-safe container. |
| 19. | Freeze for about 30 minutes, then whisk vigorously to break up any ice crystals that have formed. |
| 20. | Repeat this process every 30 minutes for the next 4 hours to ensure a creamy and smooth texture. |
| 21. | After the last mix, let the gelato sit undisturbed in the freezer for an additional 2 hours to firm up before serving. |
Recipe Sofia Taquet / Photography Tony Nyberg / Styling Fiona Lascelles