Try this delicious dessert recipe from award winning chef Mark Bennett.


  • 300ml double cream/pure cream

  • 600ml full cream milk

  • 5 egg yolks (free range)

  • 200gm sugar

  • 100gm glucose

  • 1 vanilla pods (scraped)

  • Left over poaching liquid from the pears


  • Equipment:

  • 1.


  • 2.


  • 3.


  • 4.


  • 5.

    Ice Cream Churner

  • Method:

  • 1.

     Remove the pears from the poaching liquid and strain the liquid into a pot. Reduce the liquid to a syrup approximately 1/10th of its original volume, set aside.

  • 2.

    Bring the milk and cream to the boil with ½ the sugar and the vanilla

  • 3.

    Whisk together the egg yolks, glucose and the remaining sugar

  • 4.

    Pour some of the boiled cream mixture into the whisked eggs and sugar, whilst stirring constantly. Then carefully pour this mixture BACK into the rest of the cream mixture in the pot whilst stirring constantly, reduce the heat and stir the mix until it thickens slightly. This is the eggs beginning to coagulate and will occur at 68 degrees, use a thermometer to measure this if you are unsure.

  • 5.

    Add some of the pear syrup to this mixture to flavour it. Taste the mixture with a spoon and add more if you think it needs extra flavour.

  • 6.

    If you can, allow the mixture to cool and rest overnight before churning in an ice cream machine.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 233kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 27g
  • Sugar 26g
  • Sodium 65mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Further details on Esca Bimbadgen please call 02 4998 4666 or click here.

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