For the gelato:

380g Whole Milk
150g Pouring Cream
155g unrefined golden sugar
60g skimmed milk powder
5g cornflour/cornstarch
250g pear compote

For the caramel:

200g unrefined golden sugar
250g pouring cream
60g corn syrup
10g whisky

Recipe (Makes approx 1 litre)

For the pear compote:

  1. Peel and chop 230g worth of pears. We tend to use organic Conference Pears and its best to use really ripe pears if possible.
  2. Add to a saucepan with 20g of sugar and 100g of water. Simmer until soft.
  3. Puree in a food processor and refrigerate puree for later.


For the gelato base:

  1. Place the milk and cream in a saucepan over a medium heat. Whilst this is warming combine the sugar, skimmed milk powder and cornstarch together in a measuring jug and mix well.
  2. Using a probe thermometer measure the temperature of the milk and cream and when it reaches 40 degrees add the sugar, skimmed milk powder and cornstarch mix. Whisk together and stir continuously with a silicone spatula until the batch reaches 85 degrees.
  3. Fill the sink up with ice and cold water to create an ice bath. When the mix has reached 85 degrees plunge the saucepan into the ice bath immediately and stir occasionally. You need to bring the temperature of the mix down to 10 degrees within 30 minutes.
  4. When cooled place the mix in a sealed container. Add your pear puree and blitz with a hand blender. Place in the fridge for at least 4 hours but preferably overnight.
  5. After ageing you are now ready to churn your batch into gelato. Pass your batch through a fine sieve and blitz with a hand blender.
  6. Pour into your ice cream machine and churn until frozen.  
  7. Add your caramel during the churning process and ripple through.
  8. Scoop your freshly churned gelato into a container and cover with wax paper and a tight fitting lid. Place in the freezer.


For the whisky caramel:

  1. Place the sugar in a saucepan and heat until it starts to caramelise, bubble and turn a dark golden colour. Do not stir the sugar at this stage!
  2. Combine the cream and corn syrup in a jug and pour into your caramelised sugar. Caution: it will spit and bubble at you as it’ll be extremely hot!
  3. The sugar may start to solidify when you add the cream & corn syrup mix but keep stirring over a medium heat until you have a smooth caramel.
  4. Take off the heat and stir in the whisky.