Roasted Pear Ice Cream Pie – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Freeze the tart ring and a baking tray lined with parchment. Churn the roasted pear ice cream custard.
2. Shape the churned ice cream into a disk and freeze for at least 6 hours before removing from the mould.
3. Cut the ice cream disk into 6 or 8 slices on a frozen tray and keep frozen.
4. Blind bake the sugar dough tart shell at 160°C (330°F) in a fan oven for 15 minutes. Remove the weights and cool to room temperature.
5. Pipe the room-temperature almond cream into the shell.
6. Dollop roasted fig spread over the almond cream, top each dollop with a fig slice, and tuck pear chunks around the figs.
7. Bake at 160°C (330°F) for 45 minutes. Cool, then move the pie to a wire rack. It can be frozen for up to a month.
8. Poach the pears: bring water and sugar to a boil, squeeze in the lemon juice, and add spices such as vanilla and star anise if you like. Add the peeled pears, cover tightly with stretched plastic film, bring to a quick boil, then simmer gently for an hour, until tender with a firm centre. Leave them in the syrup to cool, then refrigerate for up to a week.
9. Drain the poached pears (the syrup can be strained and frozen for reuse). Halve each pear, core it and cut each half into 4 or 6 wedges.
10. Arrange the wedges on a baking tray and blowtorch until the edges darken. Cool and refrigerate.
11. Cover the pie with roasted fig spread, lay fig slices over it, and cut the pie into 6 portions.
12. Just before serving, top each slice with roasted pear ice cream and pear brûlée. Serve immediately.

Summarized from Bruno Albouze's video. Watch it for the details.

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LemonAlmondIce creamPearFig