Cashew nut ice cream
Poire belle Hélène
- 100 GRAM SUGAR
- 1 CUP CREAM
- 7 CUPS MILK
- 4 CARDAMOM PODS, use inside seeds
- 75 GRAM CASHEW NUTS, chopped
- 4 PEARS, peeled and quartered
- 750 GRAM VANILLA ICE CREAM
- 75 GRAM CHOCOLATE, chopped
- 1 CUP CREAM
- 50 GRAM SHAVED ALMONDS
- 150 GRAM SUGAR
Bring the milk with the cardamom to the boil. Simmer, on low heat, for one and a half hour until the quantity has reduced to half. Add the sugar, the cashew nuts and cream, stir. Freeze for at least 4 hours, stir every hour, or use an ice cream making machine.
Bring two cups of water to the boil and dissolve the sugar. Poach the pear parts 5 minutes in this syrup. Heat the cream and dissolve the chocolate. Allow the pears to cool down. Distribute the pears and ice cream over 4 ice coupes and pour the sauce on top. Sprinkle with almonds.
The famous cook Escoffier invented this recipe by the end of the 19th century and named it after an operetta by Offenbach. Originally it was served with sugared violets instead of shaved almonds.
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