Pistachio Ice Cream and Chocolate Pears
When I started this site, almost 2 years ago, I had no idea my life would be altered forever by a handful of bloggers. All bloggers have different lifestyle, backgrounds, affinities. We sometimes click, we try to visit as many blogs as we can and try to leave as many pertinent comments or simple "hellos" here and there. Over the past year, I have become somewhat "internet" close to a few bloggers scattered all over the world. It is no wonder that they also happen to be Daring Bakers but we were already "regulars" on each other’s blog prior to forming our (ever expanding!) group.
About three weeks ago, there was a bad and nasty cloud over the Tartelette household. I shared this with those few bloggers, expecting a simple "sorry, thinking about you". Actually, I did not expect anything…I just wanted to tell them, I figured that if we shared croissant making and crepe cake inferno, that was just as good as washing our dirty laundry together!
What I did not expect was the week long delivery of small packages, from all corners of the world, filled with as much diversity as the people who sent them. From handmade beauty products, to carefully selected chocolates, candies, sauces, and such. I tried to use some in my cooking, like a huge bottle of Dulce de Leche used to make cookies. I devoured 4 chocolate mice in one sitting and took only 2 days to drink too much Godiva hot chocolate and eat half a box of handcrafted chocolate…hmmmm…..Bloggers rock!
I am not going to name anybody, they will recognize themselves. One day that I was scavenging for more chocolate I noticed a small yellow one from Michel Recchuiti on the coffee table. B. said it was "some sort of dried fruit dipped in chocolate". Yes, my husband is not very well versed in the world of chocolatiers, he’s just happy to blindly follow me in my chocolate quests.
The box contained Michel Recchiuti’s Key Lime Pears: key lime juice kissed dried pears dipped in dark chocolate…! I had one by itself and immediately thought about using them in ice cream sandwiches. I made a batch of pistachio ice cream, sandwiched it in between the chocolate pears, thought about clling the neighbors and quickly changed my mind. I needed that much chocolate and sugar all by myself!
Thank you again, my dear new and not so virtual friends. You were with me through the joy and the pain and I am here to do the same for you.
Bloggers Special Pistachio Ice Cream and Chocolate Pears:
For the Ice Cream:
4 egg yolks
2 cups half and half
4 oz sugar
1 tsp vanilla extract
1/2 cup ground pistachios
For the sandwiches:
I used the dried pears I had received but you can use your favorite cookies or it the ice cream by itself.
In a large bowl, whisk the egg yolks and sugar until pale and thick, add the vanilla and pistachios.
In a saucepan, on medium heat, bring the half and half to boiling point but do not let it boil.
Slowly pour the hot cream onto the egg yolks mixture and stir to combine (tempering). Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. At this point you have made a custard sauce, also known as "creme anglaise".
Let cool completely, strain and refrigerate until cold. Process the custard according to your ice cream maker manufacturer’s instructions or use a hand held immersion blender.
Freeze until firm and fill your favorite cookie or chocolate dipped dried fruit with it.