Chai Ice Cream With Poached Pears

1. 1

   In a medium saucepan, bring cream to boiling point on high. Remove from heat and add teabags. Set aside 5 minutes.

2. 2

   In a bowl, whisk egg yolks with sugar, until very thick and pale.

3. 3

   Strain cream into a bowl, discarding teabags, then whisk gradually into yolk mixture.

4. 4

   Return mixture to clean saucepan. Cook over low heat, stirring, 4-5 minutes, until mixture thickens and coats back of a wooden spoon; do not boil.

5. 5

   Remove from heat and allow to cool to room temperature. Pour into the bowl of an ice-cream machine and churn following manufacturer's instructions. Pour into chilled freezer container. Freeze 2-4 hours to set.

6. 6

   To make poached pears, combine sugar and 5 cups water in a saucepan. Stir over medium heat until sugar dissolves. Add saffron; increase heat to high and bring to a boil. Add pears and vanilla, ensuring pears are covered by liquid. Cover with parchment paper to keep pears submerged. Reduce heat to low; simmer 30-35 minutes, until just tender. Allow to cool slightly.

7. 7

   Remove pears from poaching liquid. Bring liquid back to a boil and boil 10-15 minutes, until thickened and syrupy.

8. 8

   Serve pears warm or cool, with ice cream and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.