John Myers
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Pear Crumble with Macadamia Ice Cream
The perfect pear crumble with macadamia ice cream recipe with a picture and simple step-by-step instructions.
For the crumble
- 100 g Soft butter
- 100 g Sugar
- 170 g Flour
- 4 cl Williams-Christ-Brand
- Salt
- Cinnamon
- 2 Pc. Pears
- 2 tbsp Lemon juice
- 1 tbsp Powdered sugar
For the ice cream
- 200 ml Cream
- 200 ml Milk
- 1 Pc. Egg
- 100 g Macadamia nuts
- 80 g Sugar
- 20 g Macadamia cream
- 1 Pc. Vanilla pod
- Knead the butter, sugar, flour, salt and cinnamon with the dough hook food processor to form sprinkles. Chill the streusel for 30 minutes. Wash, peel and halve the pears and cut into slices with a knife. Drizzle the pear slices with lemon juice and Williams pears. Fill a small baking dish with half of the crumble, spread the pear slices on top and top with the remaining crumble. Bake in a preheated oven at 180 degrees (convection: 160 degrees) for about 40 minutes until crispy. Serve dusted with powdered sugar.
- Separate the egg and break the egg white. Bring the milk, sugar and vanilla pod to the boil. Chop up the nuts and roast them. Beat the egg yolks and slowly add the vanilla milk. Finally stir in the macadamia cream and fold in the egg white. Put in the ice cream machine, let it taste!
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