When I was a brownie in summer camp at Camp Sacajewea we would make hand cranked vanilla or peanut better ice cream on those hot August days, taking turns turning the crank. I can still remember the slightly icy quality of it. Maureen Shay's mother was my troop leader so I suspect she was the instigator of this long love affair I've been having with homemade ice cream. No fancy vanilla bean used here like in my normal ice creams. Vanilla extract is what the Brownies pantry stocked. My aunt Jimmy (her real name was Sylvia) brought apple crisp into the family's repertoire. In the recipe file her name adorns the top of the card. I, of course, needed to make it my own by using pears and making it a bit lighter and more flavorful with the apple juice concentrate.
Recipe courtesy of Gale Gand
Print
Pear Crisp with Hand-Churned Vanilla Ice Cream
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Ice Cream:
  • 2 cups whole milk
  • 2 cups heavy cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
Crisp:
  • 1/2 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 4 tablespoons butter, cut up
  • 6 ripe pears, peeled, cored and sliced
  • 2 tablespoons apple juice concentrate

Directions

Special equipment: 2-quart baking dish; old-fashioned hand-crank ice cream machine

Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.

Make the Crisp: Preheat the oven to 400 degrees F.

In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.

Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.

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