Chocolate-cinnamon ice cream with pear compote

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   For the ice cream, chop the chocolate coating and melt it over a hot water bath. Let it cool down a little. Separate the eggs. Separately beat egg whites and cream until stiff. Beat egg yolks, 75 g sugar and cinnamon until fluffy. Stir in chocolate coating. Fold in cream and beaten egg white one after the other

2. 2

   Pour the mixture into a box mould rinsed with cold water (approx. 1 litre capacity). Freeze for at least 4 hours. Stir the ice cream mixture vigorously from time to time

3. 3

   For the compote, peel and quarter the pears and cut out the core. Finely dice the flesh. Pour lemon juice over it. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up apple juice, vanilla pulp and vanilla pod, 3 tablespoons sugar and pears. Simmer covered at low heat for about 10 minutes. Mix starch and 2 tbsp. water until smooth, stir into the compote. Bring to the boil again and simmer for about 1 minute. Pour the compote into a bowl, remove the vanilla pod. Let the compote cool down

4. 4

   Remove ice cream from the freezer about 10 minutes before serving. Cut out 4 large balls. Refreeze remaining ice cream. Arrange ice cream scoops with the compote on plates, sprinkle with brown sugar. Decorate with melissa

5. 5

   Waiting time approx. 10 minutes

6. 6

   Picture 02-06: Sprinkle with rock candy. (no balm)

Nutrition Facts

KCAL
550 kcal

CARBS
61 g

FATS
30 g

PROTEINS
7 g