Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

Goodman Fielder Food Service
Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

Posted on 16th April 2019
Looking for a creamy, flavoursome dessert for your menu? Chef Tim's Beurre Noisette Ice Cream recipe is the answer. It's rich in flavour and can be made in bulk, ahead of service time.
Makes 6, scale as needed.


2 each Pears
400 mL White Wine
500 mL Water
320 g Sugar
10 g Cinnamon Quill
10 g Star Anise
10 g Cardamom Pods
15 g Vanilla Pods
2 each Bay Leaves
250 g Meadow Lea Spread
250 mL Milk
7 each Eggs
500 mL Cream
5 mL Vanilla Essence
250 g White Wings Plain Flour
100 g Caster Sugar
1 each Caramel Popcorn (Bag)


Beurre Noisette Ice Cream Raw Ingredients

Poaching Pears

Step 1:

Peel pears and leave pears whole. Place them into a pot with all of your aromatic (white wine, cinnamon, star anise, cardamom pods, vanilla pods and bay leaves) as well as 200g of sugar and water – cook on a medium heat for 30 minutes or until tender. Allow to cool in the liquid until service.

Step 2:

Once the poached pears have cooled, cut them into your desired shape.

Slicing the poached pears once cooled

Brown Butter Ice Cream

Step 1:

For your beurre noisette, place 150g Meadow Lea Spread in a pot and simmer on a medium heat until a nutty brown colour has been achieved. Then, set aside and allow to cool.

Melting the Meadow Lea Spread in a pot

Step 2:

For the anglaise, whisk together 120g of sugar and 6 egg yolks. Then in a separate pot, add 50ml milk and vanilla, then heat it up on the stove.

Combining eggs, milk and sugar

Adding vanilla and cream to the mixture

Step 3:

Slowly pour the hot milk in to the egg mixture while stirring to avoid lumps. Place back in the pot, bring to boil and simmer for approximately 10 minutes while continuously whisking. The mix should reach 81 degrees Celsius.

Step 4:

Place the mixture over an ice bath to cool. Then, place the anglaise and half of the beurre noisette into a blender and mix for 1 to 2 mins until both are combined. Churn in an ice cream machine.

Placing cream mix into a blender

Churning the mixture in an ice cream machine

Brown Butter Crumb

Step 1:

Preheat an oven to 180 degrees Celsius and line a tray with baking paper.

Step 2:

Combine the White Wings Plain Flour, caster sugar, the remainder of the beurre noisette (which was made from the Meadow Lea Spread), an egg and vanilla essence. Whisk until light and creamy. Add a little bit of water to bring the mix together to a smooth dough.

Adding all the dry ingredients for the butter crumb

Step 3:

Break up the dough on a lined tray. Bake in the oven for 12 to 15 minutes. Once cooked, allow to cool and then blitz in Robo Coupe to a fine crumb.

Bake the crumb and then crush it in a robo coupe


Step 1:

Place then cooled crumb on the bottom on your desired cup or dish. Scoop ice cream on top of the crumb, garnish with caramel popcorn, poached pears and edible flowers.

Plating the final dish using edible flowers

Message from chef Tim Gatt

Tim Gatt

I believe the great thing about this beurre noisette dish is that it’s simple, tasty and a recipe that really can’t go wrong. I urge you to give it a try and see what your customers have to say.

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