Pear Ginger Ice Coupe
For 4 persons

Ingredients

2 large, not too ripe hand pear
juice of 1/2 lemon
30 grams white caster sugar
200 grams ginger-nut biscuits, ice cream (bought or homemade)
4 tablespoons water.

For the glaze:
2 tablespoons sieved apricot jam
1 or 2 tablespoons water.

For the garnish: Chocolate hagelslag.

instructions

1. Peel the pears, remove the bell house and cut into slices.

Mix the lemon juice, sugar and water in a saucepan, add the slices of pear and simmer gently until the pear is completely soft; Then drain.

2. Make the Jam-glaze: Put the jam with the water in a pan and let it simmer gently until it becomes a smooth mass.

3. Cover the pear slices with the glaze and let them cool well.

4. Make the biscuits fine, place the crumbs on the bottom of the glasses and scoop the ice on top.

5. The glazed pears and finally a layer of ice are added to this. Sprinkle some chocolate hagelslag over it.

Serving: as cold as possible.

Variation: Make two large portions of high glasses (see photo).


Preparation: 10 minutes.

Preparation time: 10 minutes.

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GINGERSNAP ICE CREAM

Ingredients

1½ cups heavy cream
1 cup whole milk
2 tablespoons minced peeled fresh ginger
3 large eggs, at room temperature
¾ cup granulated white sugar
½ teaspoon pure vanilla extract
⅔ cup crushed gingersnap cookies

TO START THE ICE CREAM

Instructions

1 • Mix the cream, milk, and ginger in a medium saucepan and set over medium heat until puffs of steam rise off its surface. Cover and set aside off the heat to steep for 30 minutes.

2 • Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and return the cream mixture to the saucepan. Set it over medium-low heat and warm until small bubbles fizz around its inside perimeter.

3 • Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, until wide ribbons slide off the turned-off beaters, about 4 minutes.

4 • Beat half the hot milk mixture into the egg mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining milk mixture into the pan. Stir in the vanilla extract. Set the pan over low heat and cook, stirring constantly, until the mixture thickly coats the back of a wooden spoon and the temperature registers 170°F, 4 to 7 minutes.

5 • Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 12 hours, covering once the custard is cold.

TO FREEZE IT


6 • Prepare an ice-cream machine. Stir the cold milk mixture again and freeze it in the machine according to the manufacturer’s instructions, until the ice cream can be mounded on a spoon but is still a tad soft.

7 • Add the gingersnap cookies and let the dasher stir them into the cold custard for the final turns, until a spoonful of the ice cream doesn’t immediately melt at the edges. Store in a sealed container in the freezer for up to 1 month.

 • To go all out, layer slices of the cake with ice-cream scoops and whipped cream in a trifle bowl.

TIP • While there’s plenty of preminced ginger at supermarkets, the best flavor will come from grating your own.

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Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

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ROASTED CHERRY CHOCOLATE SNAP ICE CREAM
MAKES ABOUT 1 QUART

Ingredients

2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps

Instructions

1 Line a baking sheet with parchment paper.

2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.

3 Prepare the blank base according to instructions.

4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.

5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.

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Halo-Halo Filipino Mixed-Fruit Dessert

Ingredients

6 tbsp halo-halo mixture, divided into 2 tbsp each

2 tbsp macapuno (preserved shredded young coconut)

2 tbsp kaong (palm nuts)

2 tbsp nata de coco (coconut gel)

2 tbsp fresh grated cantaloupe

Crushed or shaved ice

1/2 cup evaporated milk

vanilla ice cream (can also use mango)

Instructions

In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

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