MKR episode 1 recipe: Chocolate Coated Pear Ice Cream with Cookie Crumb

Chocolate Coated Pear Ice Cream with Cookie Crumb

Prep time: 45 minutes + freezing

Cook time: 1 hour

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

Serves: 6

Ingredients

• 180g white chocolate, tempered
• Green food colouring, to tint
• Edible flowers, to decorate

Pear Ice Cream

• 2 tbs unsalted butter
• 100g brown sugar
• 1/2 vanilla bean, seeds scraped
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 900g William Bartlet pears, peeled, diced
• 250ml thickened cream
• 3 tsp glucose syrup
• 1 tsp tapioca starch

Blonde Biscuit Crumb

• 125g butter, softened
• 75g caster sugar
• 1/2 tsp vanilla essence
• 1 egg
• 150g plain flour, sifted

Method

1. To make pear ice cream, place butter, sugar, vanilla seeds and spices in a medium saucepan over medium heat. Cook, stirring, until butter melts and mixture is foamy. Stir in pears and reduce heat to low. Cook, covered, stirring occasionally, for about 30 minutes or until pears are soft. Remove from heat and use a stick blender to blend until smooth.

2. Meanwhile, place cream in a medium saucepan over low heat until hot. Add glucose syrup and stir until melted and combined. Remove from heat. Place 2 tbs of the cream mixture in a cup. Add tapioca starch and mix to combine. Return to cream mixture and stir to combine. Pour cream over pear mixture and blend to combine. Pass mixture through a fine sieve into a large jug. Pour into an ice cream maker and churn according to manufacturer’s instructions.

3. To temper the white chocolate, melt three quarters of the white chocolate in a heatproof bowl over a saucepan of simmering water to 48C on a candy thermometer. Remove from heat and add remaining chocolate in one piece. Stir constantly until cooled to 27C. Return chocolate in bowl to saucepan of simmering water and bring up to 32C. Chocolate is now tempered.

4. Brush six holes of a 1/2 cup (124ml) silicone mould with the tempered white chocolate. Freeze for 1 minute. Brush with a second layer of chocolate. Spoon ice cream into moulds and level tops. Freeze for several hours or overnight. Freeze any remaining ice cream in a freezer proof container.

5. Preheat oven to 180C. Line an oven tray with baking paper.

6. To make blonde biscuit crumb, using an electric mixer, beat butter, sugar, and vanilla until light and fluffy.

7. Beat in the egg. Stir in flour to form a soft dough.

8. Press dough out onto prepared tray in a 1cm-thick layer.

9. Bake for about 20 minutes or until golden and crisp. Cool on tray. Crush into coarse crumbs. Divide among serving plates.

10. Place 125ml water in a cup and tint green with food colouring.

11. Remove chocolate-covered ice cream from moulds and place on top of biscuit crumbs on serving plates. Brush with swishes of the green colouring. Decorate with edible flowers.

Tips

Depending on the size of your ice cream machine you may need to churn the ice cream in two batches.

If you are tempering milk or dark chocolate, the final temperatures should be 30C and 32C respectively.

For more engaging entertainment content, visit 7Life on Facebook.