Pear Ice Cream with Cinnamon Wafers

For the ice cream, peel and quarter 300 g pears, remove the core. Cut pear quarters into small pieces, stew with 50 g sugar, vanilla sugar and 3 tbsp lemon juice for 5-7 min with lid closed. Stir in the pear brandy. Finely mash the compote with a hand blender and set aside to cool.

Bring the milk with the whipped cream to the boil. Beat the egg yolks and the remaining sugar with the whisk of a mixer until creamy. Gradually beat in the hot milk. Whisk everything together over a hot water bath until the mixture thickens. 3.

Mix the mixture with the pear puree and the hazelnut brittle. Cool, then chill in an ice cream maker for 30-40 min until a smooth creamy ice cream is formed. In the meantime, peel the remaining pears, quarter, core and cut into 2 cm thick wedges. Turn the wedges in the remaining juice of one lemon to the other side and set aside.

For 4 cinnamon wafers, melt the butter in a saucepan and let it cool a little. Stir together the milk, baking powder, flour, sugar, cinnamon, 1 pinch of salt and the

egg. Add the melted butter and mix until smooth. Let rest for 20 minutes.

Preheat a waffle iron on medium heat. Brush both sides thinly with oil. Bake 4 golden brown waffles, one at a time, 4-5 min each. Place waffles on a broiler and divide into segments. 6.

Cover each waffle with a

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