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1.
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Whisk sugar, half-and-half, cream and salt in a pot.
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Bring to a boil.
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Lower heat to a simmer.
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2.
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Place yolks in a large bowl and temper them slowly by ladling the hot cream into the yolks while whisking.
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Once you have half the cream tempered into your yolks, put it back into the pot with the remaining cream.
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3.
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Cook over low heat, stirring continuously with a wooden spoon, until the custard coats the back of your spoon.
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Strain custard into a metal bowl.
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Fill a larger bowl with ice and place the bowl with your ice cream on top.
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Stir occasionally until custard is chilled.
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4.
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Once custard has cooled down, whisk in the wine.
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Freeze according to your ice cream machine's instructions
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TO SERVE:
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Sauternes Ice Cream (see recipe)
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Toasted almonds or pistachios, optional
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Honey, optional
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1.
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In a tall, medium pot, bring all ingredients (except pears) to a simmer.
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Put pears rounded-side down into the liquid.
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Cut a piece of parchment or brown paper into a circle to fit on top of pears.
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This keeps in the heat and ensures even cooking.
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2.
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Keep heat on low.
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Continue cooking the pears until tender and pierceable with a fork, anywhere from 20 to 35 minutes.
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Can be made 2 days ahead to this point and stored in the poaching liquid in the refrigerator.
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3.
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When ready to serve, gently rewarm pears in poaching liquid.
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Remove pears with a slotted spoon, and fan with a sharp knife.
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Place 1 fanned pear half on a plate, rounded side down.
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Place a scoop of ice cream inside pear half.
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Fan a second pear half along side.
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Drizzle with honey and sprinkle with toasted nuts.
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-- Rose Nape, Bridges Restaurant
