Jersey Black Butter and Walnut Ice Cream with Spiced Pear Compote

A rich and creamy ice cream featuring the unique flavor of Jersey Black Butter and toasted walnuts, complemented by a warmly spiced pear compote using locally sourced Jersey pears.

Prep Time

20 minutes

Total Time

60 minutes + chilling/freezing time

Calories

875 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.11/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsJersey Milk(Full fat for the richest flavor)

£1.20

1cupJersey Double Cream(For extra richness)

£2.50

0.5cupJersey Black Butter(Authentic Jersey Black Butter)

£4.00

6Egg Yolks(Large)

£2.00

0.8cupCaster Sugar(Granulated sugar is also acceptable)

£0.60

1teaspoonVanilla Extract(Pure vanilla extract)

£0.30

0.5cupWalnuts(Roughly chopped and toasted)

£1.50

4Jersey Pears(Firm but ripe, peeled, cored and diced)

£2.80

2tablespoonsJersey Butter(Unsalted)

£0.40

0.3cupBrown Sugar(Packed)

£0.25

1Cinnamon Stick

£0.20

1Star Anise

£0.15

0.3teaspoonGround Ginger

£0.05

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1mediumJersey Royal Potato(Peeled and finely grated for texture in the Pear Compote (Optional))

£0.40

Total Cost

£16.45

£4.11 per serving

Instructions

1.
**Ice Cream:**
2.
1. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Let cool.
3.
2. Make the custard base: In a saucepan, combine the Jersey milk and cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
4.
3. Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks and caster sugar together until pale and thickened.
5.
4. Temper the egg yolks: Slowly drizzle a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent scrambling. Repeat until the egg yolk mixture is warmed through.
6.
5. Cook the custard: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil.
7.
6. Incorporate Black Butter: Remove from heat and stir in the Jersey Black Butter and vanilla extract until well combined.
8.
7. Chill: Pour the custard base through a fine-mesh sieve into a clean bowl. This will remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
9.
8. Churn the ice cream: Once the custard base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
10.
9. Fold in walnuts: During the last few minutes of churning, fold in the toasted walnuts.
11.
10. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.
12.
**Spiced Pear Compote:**
13.
1. Sauté pears: In a saucepan, melt the Jersey butter over medium heat. Add the diced Jersey pears and cook for 5-7 minutes, or until slightly softened.
14.
2. Add spices and sugar: Stir in the brown sugar, cinnamon stick, star anise, and ground ginger. If using the potato, add this now. Cook for another 5 minutes, stirring occasionally, until the pears are tender and the sugar has dissolved.
15.
3. Simmer: Reduce the heat to low, add the lemon juice, and simmer for 10-15 minutes, or until the compote has thickened slightly. Remove the cinnamon stick and star anise.
16.
4. Cool: Let the compote cool slightly before serving.
17.
**Serve:** Scoop the Jersey Black Butter and Walnut Ice Cream into bowls and top with the spiced pear compote.

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My Notes

Nutrition Information

Nutrition per serving (250g)

875 kcal / 3661 kJ

Carbs

65g

25% of RDA

Fat

65g

93% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

55 g

61% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

38 g

190% of RDA

Chef's Tips

For a smoother ice cream, use a high-speed blender to blend the chilled custard base before churning.

Adjust the amount of Jersey Black Butter to your liking. Start with a smaller amount and taste as you go.

If you don't have an ice cream maker, you can still make the ice cream using the no-churn method. Simply pour the chilled custard base into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals.

The Spiced Pear Compote can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Ice Cream Maker (optional)

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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