Ginger Ice Cream Bars with Bourbon-Roasted Pears and Caramelised White Chocolate
 
Prep time
Cook time
Total time
 
Zingy ginger ice cream swirled with bourbon-roasted pears, coated in a caramelised white chocolate magic shell and sprinkled with toasted macadamias.
Author:
Recipe type: Dessert
Serves: See note 6
Ingredients
  • For ginger ice cream:
  • 2 cups (500ml) thickened cream
  • 1 cup (250ml) whole milk
  • 1 cup (200g) granulated sugar
  • 2.5 tablespoons The Ginger People Organic Ginger Juice1
  • For the roasted pears:
  • 2-3 ripe but firm pears
  • ¾ tablespoon fresh lemon juice
  • ½ tablespoon caster sugar
  • 2½ tablespoons brown sugar
  • ½ tablespoon plain flour
  • ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • small pinch nutmeg
  • ⅛ teaspoon salt
  • 1 tablespoon bourbon, or to taste
  • ½ teaspoon vanilla bean paste
  • For the caramelised white chocolate magic shell:
  • 360g-400g high quality white chocolate
  • sea salt, to taste
  • 4 tablespoons coconut oil
  • For the toasted macadamias:
  • a handful of plain macadamias
Instructions
  1. Be sure to read through the complete instructions before beginning; you'll need to begin this recipe 1-3 days (depending on the time available to you) ahead of the time you'd like to enjoy them.
  2. For the ginger ice cream: In a medium saucepan, whisk together the cream, milk, sugar and Ginger Juice (you can use more or less Ginger Juice to suit your taste). Bring the mixture to just under boiling point over medium-low heat, whisking occasionally to dissolve the sugar. Remove from the heat and let cool to room temperature, again whisking occasionally (it might form a small bit of skin on the surface, just whisk to dissolve it). Refrigerate overnight.
  3. See notes 2-3, regarding the ginger ice cream.
  4. For the roasted pears: Peel and core the pears and chop into .5cm cubes (doesn't have to be exact, just remember the molds aren't very big and you don't want big mouthfuls of pear; also they don't have be exact cubes!).
  5. Place the pear pieces, lemon juice and caster sugar into a bowl, give it a stir and let sit for about 15 minutes to bring out the juices.
  6. Meanwhile, preheat the oven to 180C. Line a baking sheet (one that's big enough to spread the pears into an even, single layer) and line with baking paper.
  7. Add the remaining ingredients to the pear mixture and stir together until all the pears are coated. Transfer the pear mixture to the prepared baking sheet and bake for about 20 minutes, stirring once or twice. Keep your eye on it; you need to have quite a bit of thick, sticky pear sauce, but if you bake it too long, the juices will start to sort of evaporate and there won't be any lovely sauce to swirl through the ice cream.
  8. Let cool completely to room temperature, or better yet, refrigerate overnight, before swirling through the ice cream.
  9. Store in an airtight container in the refrigerator.
  10. See note 4, regarding roasted pears.
  11. For the caramelised white chocolate: Preheat oven to 130C. Line a large baking sheet with baking paper, or use a very clean and completely dry baking sheet.
  12. Coarsely chop, or break, the white chocolate. Scatter the chocolate into a single layer on the prepared baking sheet and place into the oven.
  13. Roast the white chocolate for about 45 minutes - 2 hours, stirring and smearing the chocolate, with a spatula, into a single layer every 5-10 minutes (ensure the spatula is very clean and completely dry). Don't worry if the chocolate looks lumpy, dry and crumbly at times - it will smooth out as you stir. Just keep stirring the chocolate every 5-10 minutes and respreading it out into a thin layer as best you can.
  14. If you use a baking sheet lined with baking paper (like I had to), it's going to be hard to stir without the paper moving all around, but again, do the best you can.
  15. Continue cooking, again, stirring every 5-10 minutes, until the chocolate is as dark as you like. Maybe the color of peanut butter, or a rich toffee, or dulce de leche. Transfer to a bowl. Sprinkle over the sea salt to taste, and add coconut oil (I used as less as possible to avoid a strong coconut oil taste; I believe I used about 3.5-4 tablespoons).
  16. Pour into a jar or airtight container to store. It will harden as it cools.
  17. For the toasted macadamias: Preheat oven to 180C. Line a baking tray with baking paper.
  18. Finely chop the macadamias and scatter into a single layer on the prepared tray. Place in the oven and bake for 7-10 minutes, stirring once or twice. Keep an eye on them so they won't brown too much; just bake until they are lightly golden. Cool completely. Store in an airtight container.
  19. ASSEMBLY TIME! Once the ice cream mixture has chilled overnight, churn the mixture in an ice cream maker (according to manufacturer's instructions). While it's churning, have your ice cream / popsicle molds at the ready, as well as a couple spoons, a butter knife and the roasted pears.
  20. When the ice cream has reached a soft-serve consistency, quickly transfer the ice cream to a freezer-safe container. Using a spoon, scoop a layer of the ice cream into the ice cream molds. With another spoon, scoop up some of the pears (make sure you get some of the pear sauce), and sprinkle on top of the ice cream layer in the molds. Don't completely fill the layer with pears, just a few pear pieces here and there will do. Use the butter knife to gently swirl through the pears and sauce.
  21. Being sure to work quickly, repeat the layers until you reach the top of the molds; end with a layer of ice cream. Insert the popsicle sticks, and, if using the Silikomart molds, scrape off the excess on top of the molds with the flat top (not the sharp side) of the butter knife to get an even top (or whatever you have that can scrape off the excess ice cream). If just using regular popsicle molds, follow the appropriate instructions.
  22. Transfer to the freezer and set for at least 5 hours - the longer the better.
  23. Store leftover ice cream in a freezer-safe container in the freezer, and feel free to swirl through leftover roasted pears.
  24. While the ice creams are setting, prepare the caramelised white chocolate magic shell. Let it cool completely before dipping the ice creams into it. If you've already made the caramelised white chocolate and it's firmed up, simply rewarm it but let it cool completely before dipping the ice creams.
  25. While the magic shell cools, prepare the toasted macadamias and set them aside to cool completely.
  26. When the ice creams have completely set in the freezer, carefully pop them out of the molds and place them on a small baking paper-lined tray or plate and place them back in the freezer until ready to dip.
  27. Get your workstation ready - pour the caramelised white chocolate magic shell into a glass that is tall and wide enough to quickly and comfortably dip the ice creams. Again, be sure the magic shell is completely cooled to room temperature. Have the toasted macadamias ready to quickly sprinkle over the magic shell. Line a baking sheet with baking paper - this will be what you will place the ice creams on once you've dipped them.
  28. When ready to dip, take one ice cream out of the freezer at a time and quickly dip it into the magic shell in one go. Gently scrape off the excess and place on the prepared baking tray. Quickly sprinkle over the macadamias before the magic shell starts to harden.
  29. Repeat, quickly, with the remaining ice creams. Place the finished ice creams in the freezer for a couple of hours to completely set. You can enjoy immediately, once the magic shell has hardened, but the ice cream may be a little melty.
  30. Store in the freezer for up to a week or so.
  31. See note 5, regarding leftover magic shell.
Notes
1 You could use 2 tablespoons very finely grated fresh ginger if you can't find the Ginger Juice (feel free to strain the mixture just before placing in the refrigerator to remove the pieces of ginger).


2) If you are using a set of the Silikomart molds, which will make 4 ice cream bars, you'll have heaps of leftover ice cream. Feel free to halve the recipe, if desired.


3) You can use your preferred popsicle molds for this as well (will not work with a Zoku quick pop maker, however).


4) Note that I didn't quite measure *exactly* the ingredients for the roasted pears, and it isn't really necessary to do so. I basically wanted the cinnamon, vanilla and bourbon to really stand out, and to have a bit of juice to swirl around with the pears.


5) Note that you will have leftover magic shell. Keep it in the refrigerator for around a week and rewarm as necessary to pour over leftover ice cream.


6) This recipe will make 4 classic-sized Silikomart mold ice cream bars, but there will be plenty of leftovers to make more, should you have more molds. Of course, if you're using a different type of popsicle mold, the yield will be different.


Keep in mind, as stated in my blog post, you actually don't even need to use molds of any type - just make the individual components of the recipe (in a freezer-safe container, layer the ice cream and roasted pears, swirling the pears through as you go up the layers, then freeze until firm) and serve by scooping the ice cream into bowls, drizzling over the caramelised white chocolate magic shell and sprinkling with the toasted macadamias.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2016/10/ginger-ice-cream-bars-with-bourbon-roasted-pears-and-caramelised-white-chocolate/