Woman's Day
Ingredients
Chai ice-cream
Poached pears
Method
1.In a medium saucepan, bring cream to boiling point on high. Remove from heat; add teabags. Set aside 5 minutes.
2.In a bowl, whisk egg yolks with sugar, until very thick and pale.
3.Strain cream into a jug, discarding teabags, then whisk gradually into yolk mixture.
4.Return mixture to clean saucepan. Cook over low heat, stirring, 4-5 minutes, until it thickens and coats back of a wooden spoon. Do not boil.
5.Allow to cool to room temperature. Pour into the bowl of an ice-cream machine and churn following manufacturer’s instructions (about 40 minutes).
6.Pour into chilled freezer container. Freeze 2-4 hours to set.
7.To make poached pears, combine water and sugar in a saucepan. Stir on medium heat until sugar dissolves. Add saffron; increase heat to high and bring to the boil. Add pears and vanilla, ensuring pears are covered by liquid. Cover with baking paper (to keep submerged). Reduce heat to low; simmer 30-35 minutes, until just tender. Cool in syrup.
8.Remove pears from poaching liquid. Bring liquid to the boil; boil 10-15 minutes, until thickened and syrupy.
9.Serve pears warm or cool, with ice-cream and syrup.
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