If you think that my appetite for ice cream is over with the summer, then you are wrong. And I will prove it to you with this recipe. Grana Padano ice cream with pear crumble and balsamic syrup.
This ice cream is the most gourmet ice cream you have ever made. But at the same time it is the easiest. Isn’t it weird? Yet. You will only need four ingredients to enjoy it. But in order to fly you to the moon will need something more. Pears and balscamic, the ultimate pairing for Grana Padano cheese.
KNOWING GRANA PADANO DPO
Grana Padano is a cheese with a huge history! In fact, it was first produced about 1000 years ago by the Cisternian monks of the monastery of Chiaravalle, in Milan. It is one of the most famous cheeses in Italy: hard, slow maturation, semi-fat, with a protected designation of origin and a shelf life of up to 2 years (sometimes more). The milk used in its preparation comes only from the valley of the river Po.
The name is a combination of the Italian word grana, which indicates the characteristic grainy texture of the cheese, and the adjective Padano, which comes from the Po valley (Po).
Thanks to the raw ingredients, Grana Padano has excellent nutritional values, while it is a cheese that is versatile in various nutritional needs, elevating every bite into a perfect mixture of nutrients. It contains proteins of high biological value in high concentration, respectively nutritious with milk, but in concentrated form.
Fattorie Cremona is one of the most important manufacturers of Grana Padano. It was created in 1933 in the heart of the Po valley, in northern Italy, as an initiative of a group of 19 dairy farmers in the area. In 2018 PLAC was renewed with its new brand Fattorie Cremona. A strong point of Grana Padano Fattorie Cremona is the milk, which enters the production process at the moment it is collected. Approximately 150 million liters of milk are utilized per year from a very specific area, which ensures the freshness of the raw ingredient.
WHY TO ADD GLUCOSE SYRUP TO THE ICE CREAM
The use of glucose syrup in ice cream is generally enhances the flavour while significantly improves its texture, as it makes it provides smoothness and creaminess. In addition, the use of a small amount of glucose syrup reduces the formation of crystals during cooling, which significantly improves its structure.
You can find glucose syrup easily in supermarkets. As glucose syrup is made from corn, keep in mind that the jar will probably have on its label a corn.
MAKING HOMEMADE ICE CREAM WITHOUT AN ICE CREAM MACHINE
After cooling the ice cream in the refrigerator add it to the freezer. A creamy ice cream should not have ice crystals, so every 30 minutes we have to stir the mixture in order to dissolve them. After about 3 hours the ice cream will be quite frozen and almost all the crystals will have dissolved. If not, leave in the freezer for an additional 30 minutes and stir again.
WHAT PEARS TO CHOOSE
Pear crumble is the perfect pair for a scoop of Grana Padano ice cream. And this is because the sweetness of the pear pairs perfectly with the cheesy taste of the ice cream but also the acidity of the balsamic syrup.
Making pear crumble is very easy. It does not require special baking skills, while you will only need one baking pan. But you should pay attention to the pears. You can choose any type you want, but what you need to pay attention to is their maturity. The pears should not be too ripe and soft. If we choose to use very soft pears then when baked they will become even softer, almost like jam.
Grana Padano ice cream with pear crumble and balsamic syrup
Ingredients
For the Grana Padano ice cream
- 400 ml heavy cream, 35% fat
- 6 eggs, medium
- 150-200 ml glucose syrup
- 85 gr Grana Padano, grated
For the pear crumble
- ¾ cup all-purpose flour
- ½ cup coconut sugar or brown sugar
- ½ tsp ground cloves
- 100 gr butter, cold
- 4 pears, ripe
- 3 tbsp honey
- 2 tbsp corn flour
For the balsamic syrup
- 1 cup balsamic vinegar
- ¼ cup brown sugar
Instructions
For the Grana Padano ice cream
- In a saucepan over medium heat, add the heavy cream, eggs and syrup. Mix well until well combined. Stir constantly until the mixture thickens. Be careful not to boil the mixture.
- Lower the temperature and add the grated Grana Padano. Stir the cream mixture until smooth.
- With the help of a spoon check if the mixture is ready. Dip the spoon in the cream and take it out. Separate the mixture on the back of the spoon with your finger. If the cream does not reunite then it is ready. Remove from the heat.
- Strain the cream in order to remove any pieces and transfer to a bowl. Allow the mixture to cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Add the mixture in the ice cream machine and follow the instructions of the ice cream machine. In case you do not have an ice cream machine you can see the notes above.
For the pear crumble
- Cut the pears into pieces and transfer them to a baking pan. Add the honey, cornstarch and half of the cloves.
- In a large bowl mix the flour, sugar, the rest of the almonds and the remaining cloves.
- Then add the cubes of butter. Using your fingers crush the butter with the flour mixture. Add the crumbles over the pears.
- Bake in preheated oven at 180 degrees for 40 to 45 minutes.
For the balsamic syrup
- Heat the balsamic vinegar with the sugar in a small saucepan over medium heat.
- Bring to a boil and then lower the heat to medium-low heat and simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/4 of a cup. It should be thick enough to cover the back of a spoon.
- Remove from the heat and allow to cool completely before serving (about 30 minutes).
So this was the most gourmet ice cream recipe I have ever made. Grana Padano ice cream with pear crumble and balsamic syrup. An ice cream that will impress even the most difficult judge as one bite is enough to convince him. The sweetness of the pears pairs perfectly with the Grana Padano and the acidity of the balsamic syrup.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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