Licorice Ice Cream
4 Asian Pears (1 per person)
14 ounces milk
10.5 ounces heavy cream
4 ounces sugar
5 grams licorice candy
5 ounces sugar
5 ounces melted butter
1.5 ounces corn starch
1.5 ounces all-purpose flour
the Asian pears into quarters and roast them until brown in
butter. Add enough honey to coat segments. Set aside.
In a saucepan, bring to boil, milk, heavy cream, sugar, licorice
candy. Transfer mixture to a large bowl set in ice and egg
yolks. Whisk for 2 to 3 minutes until mixture cools. When
cooled, strain mixture into a chinacup or chinois. Pour mixture
into ice cream maker process.
In mixing bowl, whip the yolks and the sugar for 30 minutes.
Melt butter and set aside. Add flour and cornstarch to yolk
and sugar mixture. Slowly add melted butter. Bake the mixture
in a greased square cake pan covered with aluminum foil for
50 minutes at 325°F. Transfer to a baking sheet lined
with wax paper and wrap with plastic wrap until cooled.
Melt 10.5 ounces sugar and 3.5 ounces water in a saucepan
until caramelized. Deglaze with water and add 1 cinnamon stick.
Slice sableuse cake into 1/4" wide 2" long strips.
On the plate, arrange 4 pear segments in a fan-like pattern
on one side. Pour enough caramelized sugar into center of
plate to coat. Arrange 4 strips of sableuse cake facing the
pear segments in matching fan-like pattern. Place 1 scoop
of ice cream in center over caramelized mixture. Decorate
ice cream with cinnamon stick and mint.