The Pass. The Judgement day of plates.

The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.

Saturday, February 5, 2011

Pear & Lavender Ice Cream : home style

When making the prefect ice cream, there are many factors to consider and some go very in-depth to prefect the recipe. There are 4 basic categories of ice cream and they are, ice Cream based, egg based, fruit based and then finally there is the sorbet. Each category has it's standard rules of measurements of certain ingredients, which if followed, will guarantee you a unique, pallet smoothing and flavor flowing ice cream that you want. Some of these rules of measurements concerns ingredients such as the percentages of fat contain, sugar contain, dairy contain and sometimes even the % of emulsifiers used to combine fats together. But, do we really need study all this rules of measurement to make a great tasting ice cream dessert? The answer is NO. You can still make ice cream with just a few simple ingredients such as milk, cream and some kind of flavoring. And it will still be quite delicious.

In this case I'm making a simple pear and lavender ice cream with an egg base ice cream.
The Ingredients are simple. You need:
Simple ingredients for home style ice cream.
500g whole milk
200g 35% cream
100g egg yolks
60g sugar
2-3 sprigs of lavender
150g pear puree.

If you can't find pear puree, you can also buy your own pear and cook it down with simple syrup and puree with a hand blender. Or you can also buy pear jams if you can find it in your local market. Just beware if you are using Jams, consider the sweetness level of your jam, you might have to reduce the 60g of sugar if your jam is already sweet.

Start by infusing the lavender with your cream and milk, so in a heavy bottomed pot, slowly bring your whole milk, 35% cream and sprigs of lavender to a quick simmer. Turn off the heat and cover the pot with a lid to allow the lavender to further infuse. Steep for about 5 minutes or so, if you want a stronger lavender flavor, you can also steep it for 10 minutes.

Next, make a crème anglaise. So whisk your sugar and egg yolks together when your cream is finished infusing, and temper your egg yolk mixture with your cream. It' important that you keep whisking your crème anglaise while you cook and bring to a temperature of 80-82degree C. This will ensure that you pasteurize your egg yolks and leaving no trace of potential harmful bacteria.

Cooling the creme Anglaise

When your crème anglaise reaches 80-82C, take it off the heat and quickly cool it in an ice bath. Then add in your pear puree when the crème anglaise is at about 35C. Pour the mixture into your ice cream machine and follow the machine's instruction. Each ice cream machine is different, but usually it shouldn't take longer than an hour or so for your ice cream to be firm enough to scoop and eat.
After 40 minutes of spinning the ice cream. It's firm enough to scoop.
I really like to play with ice cream flavors, and the combination are endless. It's really just up to your imagination and testing to see what works, and what works better!~ I'm going to go enjoy my ice cream now!


  1. I really enjoy your blog. It's nice for someone who cannot afford pastry school (ME!) but loves the art. I want to try this soon! Thanks for the tips. :)

  2. Jack, did you come home? I recognize that milk. Taiwan! We should meet up!

  3. @Zi - hey i did come home! whats your cell? do you have my facebook?