Summary

Ingredients

• 100 g butter, cut into flakes
• 100 g suar
• 1 liter mulled wine, homemade
• 250 ml port wine, red
• 2 tablespoon crème de cassis
• 1 vanilla pod (s)
• 1 tablespoon orange peel, grated
• 1 tablespoon lemon zest, grated
• 1 stick cinnamon
• 6 egg yolks
• 4 small pear (s)
• 1 tablespoon lemon juice
• 500 ml orange juice, freshly squeezed
• 1 teaspoon, heaped orange peel, grated
• 50 g suar, as needed
• 1 stick cinnamon
• 4 star anise
• 1 tablespoon cornstarch
• 120 g suar
• 50 g rains / nuts, mixed
• mint

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Instructions

1. For the ice cream:
2. Cut the butter into small cubes and freeze.
3. Caramelize sugar in a wide, shallow saucepan over medium heat, stirring carefully. Top up with mulled wine, port wine and cassis. Halve the vanilla pod lengthways, scrape out the pulp with a knife. Add lemon and orange peel, cinnamon stick and vanilla pulp with pod.
4. Reduce the mulled wine mixture to 500 ml, pour through a sieve and refrigerate.
5. Mix the mulled wine mixture with the egg yolk. Heat (do not boil) in a hot water bath for 10 to 15 minutes, stirring constantly with the hand mixer, until the liquid binds easily. Then pour through a sieve.
6. Mix the butter thoroughly into the warm ice cream mixture in 2-3 portions with the cutting stick.
7. Pour the mixture into the ice cream maker and let it freeze.
8. This takes a long time because the foamy mass is warm when it comes into the machine.
9. Pour mulled wine ice cream into a suitable container and freeze immediately.
10. For the pears:
11. Peel the pears, carefully quarter the stem and remove the core. Drizzle the pear wedges with lemon juice.
12. Then cook in orange juice with orange peel, possibly sugar, cinnamon stick and star anise for 10 to 15 minutes over medium heat.
13. Remove the pears from the brew, reduce the liquid to 150 ml.
14. Mix the cornstarch with a little water and bind the liquid.
15. Add pear wedges and chill.
16. For the brittle:
17. Caramelize sugar in a non-stick pan.
18. Add the kernels / nuts, mix carefully, then spread quickly on a piece of baking paper.
19. Let cool down completely. Peel off the baking paper and break the caramel into large pieces.
20. Arrange pear slices and mulled wine ice cream on plates, sprinkle with brittle and mint leaves and serve immediately.