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Pear ice cream
30 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 23g
  • Carbohydrates about 32g
  • Protein about 3g
This is needed
This is needed for 800 g
Nut brittle
  • 100 g pecan nuts
  • 50 g sugar
  • 2 tbsp maple syrup
  • 2 tbsp water
Ice cream
  • 2 tbsp maple syrup
  • 500 g pears, peeled and cut into pieces (yields approx. 400 g)
  • 1 tbsp lemon juice
  • 1 fresh egg yolks
  • 0.5 vanilla pod, cut open lengthwise, seeds scraped out
  • 2.5 dl cream
  • 80 g sugar
  • 150 g plain greek yoghurt
To freeze
  • 1 tbsp maple syrup
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And that's how it's done
And that's how it's done
Nut brittle
Bring the sugar, maple syrup and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread immediately onto a sheet of baking paper, leave to cool. Roughly chop the nut brittle.
Ice cream
Mix the pears, maple syrup, lemon juice, vanilla pod and seeds in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Puree the pears until smooth, leave to cool. Heat the cream and sugar in a pan. Pour half into the egg yolk, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve into a stainless steel bowl, leave to cool. Add the pear puree and yoghurt, mix together.
To freeze
Freeze the ice cream mixture for approx. 6 hrs., stirring at least 4 times with a whisk. Add 3/4 of the nut brittle with the final stir. Plate up the ice cream, sprinkle with the remaining nuts, drizzle with maple syrup.