Chocolate cinnamon ice cream

Pear spoom

• 100 GRAM SUGAR
• 1 1/2 CUP MILK
• 1 1/2 CUP CREAM, whipped
• 3 EGG YOLKS
• 100 GRAM CHOCOLATE, chopped
• 1/2 TSP CINNAMON

• 6 PEARS, peeled and cored
• 1 GLASS CRÈMANT
• 4 TBSP EAU DE VIE
• 100 GRAM SUGAR

Mix the sugar, the cinnamon and the egg yolks. Heat the milk, add the yolk mixture and reheat slowly until it thickens but don't boil. Chop the chocolate in pieces and dissolve in the hot milk. Allow the mixture to cool down. Add the cream and stir. Freeze in an ice cream machine or in the freezer (stir every hour).

Bring half a cup of water to the boil with the sugar and simmer until the sugar has dissolved. Allow the syrup to cool down. Puree the pears with the eau de vie and the syrup. Freeze in an ice cream machine or in the freezer (stir every hour). Distribute the pear sorbet over 4 glasses and top it off with Crèmant.