in Dessert Recipes

Cinnamon ice cream with pears and gingerbread sauce

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Ingredients for 4 servings:

  • 3 egg yolks
  • 75 g powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp rum
  • 250 ml cream
  • 70 g chocolate (dark chocolate)
  • 250 ml cream
  • 1 tsp gingerbread spice
  • 2 pear(s) (4 halves), stewed
  • some lemon juice
  • some sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Delicious dessert during the Christmas season – and before

Beat the egg yolks with powdered sugar until frothy. Whip 250 ml of cream until stiff peaks form and fold into the egg yolk mixture along with the cinnamon and rum. Pour into a dish and freeze for at least 2.5 hours. Peel the pears, halve them, and remove the cores. Sauté them in water with a little lemon juice and sugar to taste, then drain and let cool. For the sauce, warm 250 ml of cream with the dark chocolate, stirring in the gingerbread spice. Arrange the cinnamon ice cream and pear halves on plates and serve with the gingerbread sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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