Blackberry & Maple Pear No-Churn Ice Cream Profiteroles
Just because summer seems to have been here one day and gone the next, doesn’t mean ice cream season has to end so suddenly. I feel like everyone has been making this simple no-churn ice cream this summer and I understand why. It’s light, creamy, really easy to make and doesn’t require an ice cream machine. As much as I’d love one, my tiny flat isn’t very accommodating for my kitchen obsessions.
For this version I’ve roasted some pear with maple syrup, brown sugar and a little ground ginger. Once cooled, they’re chopped and folded through the whipped cream and condensed milk mixture which has been elevated with a punnet of fresh crushed blackberries. I often have baked choux buns hanging around my freezer as a recipe always makes more than is needed. Pop them in the oven for a refresh and fill with the soft seasonal ice cream.
Ingredients
3 x pears
1 tbsp. packed soft light brown sugar
1/2 tsp. ground ginger
1/2 tsp vanilla paste
1 tbsp. maple syrup
150g fresh blackberries
600ml double cream
1 tin of condensed milk
1 tsp. vanilla extract
pinch of salt
1 x choux recipe found here (please note this recipe will make a lot, freeze any that are not needed)
Method
Pre-heat the oven to 200°C. Peel and core the pears before cutting them into quarters. Place into a baking dish and mix with the maple syrup, brown sugar, ginger and vanilla. Bake for 20 minutes or until soft. Once cool, chop into 1cm dice and leave to one side.
Tip the blackberries into a bowl and crush with a fork. Set aside.
In a large bowl, whisk together the condensed milk, double cream, salt and vanilla. Fold through the crushed blackberries followed by the chopped pear, keeping a small handful to the side. Pour the ice cream into a container and sprinkle over the remaining pear chunks. Freeze overnight or for at least 4 hours.
When you’re ready to serve, take the ice cream out of the freezer for 10 minutes before scooping to let it soften slightly. Slice the top off of a choux bun and place a scoop of your ice cream inside. Put the top of the choux bun back on top and dust with icing sugar. Enjoy!
