Pear Strudel with Salt Caramel Ice Cream

Serves 4Preparation time 2 hours (plus freezing time)
For the Ice Cream:
150 g sugar
250 ml milk
250 ml cream
6 egg yolks (medium size)
2 teaspoons Fleur de Sel (sea salt crystals)
For the Pear Strudel:
100 g dried cranberries
5 tablespoons pear brandy
2 tablespoons lemon juice
1 teaspoon ground vanilla (i.e. Rapunzel brand)
100 g sugar
1/2 teaspoon ground cinnamon
200 g strudel dough
30 g butter
2 tablespoons powdered sugar
1. For the ice cream, caramelize the sugar to a light brown color. Then add cream and milk. Cook until sugar is dissolved, stirring at regularly. Using the beater of an electric hand mixer, beat egg yolks in a sterling silver bowl until frothy, stir in caramel mixture, and continue to beat until the mixture becomes thick and creamy. Pour through a strainer and allow to cool. Place in freezer for at least 3 hours, stirring every 30 minutes. After freezing for 2 hours, add salt crystals.

2. After freezing for 2 hours, chop cranberries and mix with pear brandy. Peel and finely cube pears, then mix with lemon juice, vanilla powder, pear brandy, cranberries and 50 g sugar. Mix cinnamon and 50 g sugar.

3. On a floured surface, roll out strudel dough with a rolling pin to an extremely thin sheet of 60x60 cm. Heat butter, and brush onto dough with a brush. Sprinkle with sugar and cinnamon. Spread pear mixture onto dough, then roll rightly.
Lay the strudel onto a lined baking tray and bake in a preheated oven at 200 degrees (convection 180 degrees) for 30 minutes. Remove from oven and sprinkle with powdered sugar. Serve with ice cream.