Chocolate-pear ice cream – chocolate ice cream with a twist

Ingredients for 4 servings:

• 200 g cream
• 50 g chocolate (good semi-sweet chocolate)
• 60 g sugar
• 75 g mascarpone
• 30 g jam, blackberry (or cranberry)
• 65 g low-fat curd cheese
• 1 can pear(s), (drained weight 230g)

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 40 minutes

a creamy ice cream (recipe for the ice cream maker)

The night before, combine the cream and chocolate in a saucepan and heat. Stir until melted, then bring to a boil until well blended. Allow the chocolate cream to cool, stirring occasionally. Cover the cooled cream and refrigerate overnight. Empty all ingredients into a liter measure and blend thoroughly with a hand blender. Then refrigerate for at least 30 minutes (compressor ice cream maker). Fill the ice cream maker, pre-chilled to -23°C (-7°F), with the cream and churn it into ice cream for about 30 minutes. You’ll have about 1 liter of creamy ice cream, which tastes best when eaten immediately! If necessary, keep it in the freezer for a few hours, stirring the mixture vigorously every 30 minutes to prevent crystallization. Note: a cordless ice cream maker is also suitable. In this case, do not freeze the battery for less than 24 hours at -17°C (-5°F). Ideally, you should place the battery in a freezer bag beforehand to prevent unnecessary crystal formation. After unpacking, immediately place the battery in the ice cream maker, pour in the mixture, and turn on the machine.