Sugar tart, milk jam ice cream
Preparing the milk jam ice cream
Preparing the caramelized pears
Step 1: Preparing the milk jam ice cream
Mix all of the ingredients – except the milk jam – and heat to 183°F (84°C) in a double boiler. Let cool to 39°F (4°C), let sit for 24 hours, then process in the ice cream maker. Remove from the ice cream maker, fold in the milk jam without stirring too much to obtain a marbled effect. Set aside in the freezer.
Step 2: Preparing the caramelized pears
Remove the pears and reduce the juice to a light syrup. Set aside.
Dice the remaining pears into a brunoise and caramelize them in the same manner. Set aside.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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