Pear Crisp With Hand Churned Vanilla Ice Cream Recipes

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RENEE'S PEAR CRISP



Renee's Pear Crisp image

Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!

Provided by Renee Thaxton Whitlow

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 45m

Yield 10

Number Of Ingredients 10

6 cups sliced pears
½ cup butter, melted
2 tablespoons maple syrup
2 cups all-purpose flour, or more as needed
1 cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon vanilla extract
½ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
  • Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
  • Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 61.6 g, Cholesterol 48.8 mg, Fat 18.8 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 11.7 g, Sodium 136.7 mg, Sugar 36.3 g

OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM



Old-Fashioned Hand-Churned Vanilla Ice Cream image

Provided by Nancy Fuller

Categories     dessert

Time 2h35m

Yield 2 pints

Number Of Ingredients 14

3/4 cup sugar
Pinch salt
6 large egg yolks
2 vanilla beans, split and seeds scraped
2 vanilla beans, split and seeds scraped
2 cups heavy cream
1 1/2 cups whole milk
Wet Walnuts, recipe follows
2 cups maple syrup
2/3 cup corn syrup
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup walnut halves

Steps:

  • In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
  • Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
  • Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
  • Serve the ice cream topped with some Wet Walnuts.
  • In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.

EASY PEAR CRISP



Easy Pear Crisp image

This is The Best Pear Crisp dessert we've ever eaten. So easy recipe for using up ripe pears! This recipe takes juicy pears and tops them with a delicious crunchy crisp topping! Enjoy hot fresh out of the oven with a scoop of vanilla ice cream!

Provided by Janelle

Time 55m

Number Of Ingredients 9

8 pears, chopped with cores removed
2 Tablespoons corn starch
1 cup all purpose flour
1/2 cup old fashioned rolled oats
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, melted

Steps:

  • Preheat oven to 350*F
  • Coat a 9x9 casserole dish with non-stick spray.
  • Slice and core pears, then chop into bit sized pieces. You can leave the skins on or off. (My kids wont eat the crisp unless the skins are off the pears)
  • Toss pears with corn starch and place in casserole dish. Set aside.
  • In a medium bowl, combine flour, rolled oats, white sugar, brown sugar, cinnamon, slat and melted butter. Mix well until mixture is crumbly.
  • Spread crisp topping over pears and bake for 35 minutes or until crisp is bubbly and golden.
  • Serve hot with a fresh scoop of ice cream.

Nutrition Facts : Calories 464 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 216 grams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PEAR CRISP WITH HAND-CHURNED VANILLA ICE CREAM



Pear Crisp with Hand-Churned Vanilla Ice Cream image

When I was a brownie in summer camp at Camp Sacajewea we would make hand cranked vanilla or peanut better ice cream on those hot August days, taking turns turning the crank. I can still remember the slightly icy quality of it. Maureen Shay's mother was my troop leader so I suspect she was the instigator of this long love affair I've been having with homemade ice cream. No fancy vanilla bean used here like in my normal ice creams. Vanilla extract is what the Brownies pantry stocked. My aunt Jimmy (her real name was Sylvia) brought apple crisp into the family's repertoire. In the recipe file her name adorns the top of the card. I, of course, needed to make it my own by using pears and making it a bit lighter and more flavorful with the apple juice concentrate.

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups whole milk
2 cups heavy cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
4 tablespoons butter, cut up
6 ripe pears, peeled, cored and sliced
2 tablespoons apple juice concentrate

Steps:

  • Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.
  • Make the Crisp: Preheat the oven to 400 degrees F.
  • In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.
  • Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.

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