Cinnamon Ice Cream with Pears and Gingerbread Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg yolks
- 75 g powdered suar
- 1 teaspoon cinnamon
- 2 tablespoon rum
- 250 ml cream
For the sauce: (gingerbread sauce)
- 70 g chocolate (dark chocolate)
- 250 ml cream
- 1 teaspoon gingerbread spice
For the fruits:
- 2 pear (s) (4 halves), steamed
- some lemon juice
- some sugar
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks with powdered sugar until frothy. Whip 250 ml cream until stiff and fold into the egg yolk mixture, along with the cinnamon and rum. Pour into a mold and place in a freezer for at least 2 1/2 hours.
- Peel and halve the pears and remove the core. Stew in water with a little lemon juice and sugar to taste, then drain and let cool.
- For the sauce, heat 250 ml of cream with the dark chocolate and stir in the gingerbread spices.
- Arrange the cinnamon ice cream with the pear halves on plates and serve with the gingerbread sauce.
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