Neven's Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.
Ingredients
Serves 4-6
For The Ice-Cream
Makes 2 x 1lb loaf tins
· ½ a 397g can sweetened condensed milk
· 500ml double cream
· 1 vanilla pod, seeds scraped out (skin reserved for poaching pears)
· 200g hazelnuts, roasted & halved plus extra for top
· 200g hazelnut chocolate spread
For The Pears
· 500ml Apple juice
· juice and finely grated rind of 1 lime
· 2 whole star anise
· 1 cinnamon stick, broken in half
· Vanilla pod skin (seeds reserved for the ice-cream)
· 2 tbsp honey
· 2 firm ripe pears, peeled, core removed and cut in half
For The Warm Chocolate Sauce
· 200ml cream
· 1 tsp vanilla extract
· 2 tbsp Coole Swan Irish Cream Liqueur
· 255g plain chocolate, finely chopped (at least 70% cocoa solids)
· Mint leaves, for garnish
Method
For The Ice-Cream
· Place the condensed milk, double cream and vanilla seeds (retain the vanilla skin for the poached pears) into a large bowl.
· Beat with an electric whisk until thick and quite stiff.
· Add in the hazelnut spread and chopped hazelnuts
· Fold in until fully combined
· Line 2 x 1lb loaf tins with cling film and divide the mixture between the two. Using the back of a spoon press the mixture in and sprinkle over
extra hazelnuts, if desired. Cover with cling film. Alternatively, scrape into a freezer container to scoop out.
· Place into the freezer and freeze until solid
For The Pears
· Place the apple juice in a deep-sided pan with the lime juice and zest, star anise, cinnamon stick, vanilla pod skin and honey. Bring to the boil, then reduce the heat and simmer gently.
· Add the pear halves to the pan, making sure they are fully covered with the liquid and cover with a cartouche of parchment paper (or lid of pot).
· Simmer gently for 15-20 minutes, until the pears are tender. Remove the pot from the heat and leave the pears to cool in the syrup.
· The cooking time will depend on the ripeness of the pears.
· Using a slotted spoon, transfer the pears to a dish and set aside.
· Reduce the cooking juices by half to a more syrupy consistency.
· This will take approximately 8–10 minutes.
· Strain into a jug and leave to cool.
For The Warm Chocolate Sauce
· Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
· Gently add in the chocolate and stir gently until completely melted
· This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
· Use warm or cold as required
To Serve
· Gently and carefully fan the pear halve and place on the plate.
· Cut a slice from the ice-cream and place alongside the pear.
· Add a drizzle of chocolate sauce and finish with a sprig of mint.
