Make the most of pears when they’re in season with this delicious ice cream and soufflé dessert - perfect for Christmas.
For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat.
Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon.
Stir in the double cream and pear cider and set aside to cool completely.
Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.)
Meanwhile for the pear jam, cook the pears and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a purée in a food processor.
Cook the pear purée and sugar in a saucepan until the volume of the mixture has reduced by half, then whisk in the cornflour until smooth.
For the soufflé, preheat the oven to 190C/375F/Gas 5. Grease eight ramekins with butter.
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then slowly whisk in the sugar until stiff peaks form.
Stir one-third of the egg white mixture into the jam mixture, then gently fold in the remaining egg whites.
Spoon the soufflé mixture into the ramekins and bake in the oven for 7-8 minutes, or until risen and pale golden-brown.
Serve the soufflés with a scoop of pear cider ice cream.
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