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