As far as I’m concerned, ice-cream sandwiches are the best kind of sanwiches. Here’s a twist on traditional cookie-based ice-cream sandwich. Amen for Summer!
Ginger Pear Chai Ice-cream Sandwich(es)
Ginger Chai Poached Pears:
- 3 Green Anjou Pears; pealed, cored and finely diced
- 30 gr sliced ginger
- 600 gr water
- 100 gr sugar
- 2 chai tea bags
- 6 gr ground cinnamon
- 350 gr heavy cream (35%)
- In a heavy sauce pan, bring water, ginger, sugar, chai and cinnamon to a rolling boil. Allow the mixture to boil for 8-10 minutes (allowing the flavor to develop), and reduce heat to a medium setting. Carefully strain the ginger and chai bags out of the mixture, and add the finely diced Green Anjou pears to the mixture. Allow them to poach for 5-8 minutes or until tender. Remove from heat.
- Remove the poached pears from the mixture, strain, and set aside to cool. Add the cream to the chai-ginger liquid, stirring until mixed, and set aside.
- 50 gr butter
- 50 gr brown sugar
- 50 gr granulated sugar
- 90 ml light corn syrup
- 80 gr heavy cream
- In a large skillet, melt butter over low heat. Add sugars and corn syrup. Raise heat, and bring mixture to a boil; cook for 4 minutes. Remove from heat; slowly stir in heavy cream.
- Allow to cool, and place in a squeeze bottle or piping cone.
Ginger Pear Chai Ice-cream:
- Vanilla seeds of 2 vanilla beans
- 8 large egg yolks
- 100 grams sugar
- 4 gr salt
- 600 gr of the chai-ginger cream mixture
- 500 gr milk
- ¾ amount of the diced, poached pears—the remaining will be used for plating/garnish
- 120 gr butterscotch sauce—the remaining will be used for plating/garnish
- Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot for about 2 minutes. Remove mixture from heat; cover, and let stand for 10 minutes.
- Prepare an ice-water bath and set aside. Using a mixer, whip yolks, sugar and salt until they hold a ribbon consistency. Reduce speed to lowest setting on mixture, and slowly temper the mixture with the warm milk. Transfer the mixture to saucepan and cook over medium-high heat, stirring constantly, until it is thick (~5-7 min)
- Strain the custard through a fine sieve into a bowl set in the ice-water bath. Allow to fully cool. Half freeze the custard in an ice cream maker according to manufacturer’s instructions. Fold in the butterscotch sauce (preferably holding the ribbons), and the poached pears. Spread evenly on a parchment lined sheet pan. Cover with plastic wrap, and freeze. When fully frozen, use a warm knife, and cut the ice-cream into 3×3” squares. Return to freezer until ready to plate.
- ¼ package defrosted phyllo dough
- 200 gr melted butter
- 20 gr sugar
- 10 gr cinnamon
- Pre-heat oven to 375’F. Layer phyllo dough, alternating with butter until 10 layers are accomplished. Cut the phyllo in 3×3” squares. In a parchment-lined sheet pan, bake the phyllo squares for 8 minutes, or until golden brown. Remove from the oven, immediately dust with cinnamon and sugar, and allow to cool.
Assembly and Plating:
To assemble the frozen pear chai latte sandwich:
- Using a dry brush, brush on a thin layer of butterscotch sauce on plate. Place a small amount of poached pears in the center. Layer one square of phyllo on top of the poached pears, followed by the ice-cream square, and top with another phyllo square. Garnish the plate with butterscotch sauce and serve.