Maille Canada

Mustard Ice Cream with Pears

A zesty twist on a classic dessert, Maille Au Miel Honey Mustard gives ice cream a tangy bite.

Mustard Ice Cream with Pears


  • 2 cups pear or apple juice
  • Juice of one lemon
  • 1 cup sugar
  • 3 egg yolks
  • ¾ cup chilled butter, cubed
  • 2 Tbsp. Maille Au Miel Honey Mustard
  • 2 ripe pears (preferably Bartlett), peeled, cored and cut in eighths
  • lemon juice
  • 1 Tbsp. sugar
  • 1 Tbsp. butter
  • 4 tsp. pear liqueur
  • A few stalks of lemongrass
4 people


Heat pear juice and lemon juice with sugar, until a candy thermometer registers 176°F. Be careful not to bring to a boil. Transfer mixture to a food processor and add egg yolks 1 at a time, followed by butter cubes. Flavour with Maille Honey Dijon Mustard and mix slowly until completely cooled. Freeze custard in an ice-cream maker.

Bring a little lemon juice to a boil with sugar and butter. Coat pear slices with mixture. Round out flavour with pear liqueur.

Serve ice cream and pear slices in a glass and garnish with lemongrass.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille