Gingerbread with Rum Ice Cream and Poached Pears

Name: Gingerbread with Rum Ice Cream and Poached Pears
Yield: makes 4 ice cream sandwiches
Ingredients: 2/3 cup granulated sugar; 2/3 cup cider vinegar; 2/3 cup water; 1 star anise; 1 teaspoon black peppercorns; 2 whole cloves; Pinch of ground peperoncino or red pepper flakes; 1/2 cinnamon stick; 2 Bartlett pears, peeled, cored, and cut into 1/8-inch slices; 3/4 cup dark stout beer, such as Guinness; 6 tablespoons brewed coffee; 3/4 cup molasses; 3/4 teaspoon baking soda; 1 cup dark brown sugar; 7 tablespoons grapeseed oil; 4 tablespoons sugar in the raw; 2 tablespoons grated fresh ginger; 1 large egg, preferably pasture-raised; 1 3/4 cups plus 2 tablespoons all-purpose flour; 2 1/4 teaspoons baking powder; 2 1/4 teaspoons ground ginger; 2 1/4 teaspoons unsweetened cocoa powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon kosher salt; 1/8 teaspoon grated nutmeg; 1/8 teaspoon ground white pepper; 2 vanilla beans; 1 1/4 cups granulated sugar; 2 cups milk; 2 cups heavy cream

December 9, 2011

We used pears in this ice cream’wich, but many other fruits would work well, too, such as apples, figs, or peaches. Because the fruit is poached, it won’t harden in the same way that raw fruit does when it is frozen. And not to worry if you do not like rum: you can simply leave it out of the ice cream recipe, yielding a simple and tasty vanilla ice cream.

Recipe notes

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