Chai Ice Cream With Poached Pears - cooking recipe

Ingredients

3 cups heavy cream
4 None chai tea bags
6 None large egg yolks
3/4 cup sugar
None None Poached Pears
1 1/4 cups caster sugar
None Pinch saffron threads
4 None pears, peeled, halved, cored
1 None vanilla bean, split

Preparation

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