A tangy Greek yogurt ice cream served with poached pears and nuts.
For the ice cream, I make a custard from 250 ml double cream, 60 g sugar, four free-range egg yolks and half a vanilla pod. Whisk in a paste made from a heaped tablespoon of corn starch, this helps keeping the ice cream in shape later.
Whisk in 500 ml of Greek Yogurt in the last few seconds, remove from the heat. Let cool down, then chill. Churn it just after the main course; chilled well, this only takes about 30 minutes in the ice cream machine.
Poach one or two pealed and cored pears with 1 tablespoon of sugar and one start anise each in 250 ml water or rice wine vinegar. Take the fruit out after approximately 30 minutes, increase the heat and reduce the liquor to a thick honey consistency.
Poaching in rice wine vinegar will probably need sweetening with honey or apply jelly but makes a nice sharp contrast to the sweet ice cream.
The version in these photos uses a Balsamic Caramel. Good old Salted Caramel or simple Balsamic Glaze would also be nice, and so would be natural dark honey.
Add some toasted and chopped pistacho or macadamia nuts for added crunch and good looks.