French Fridays with Dorie: Olive Oil Ice Cream and Thin Pear Tart

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It was time to get the ice cream bowl out of the cupboard and back in the freezer, so it's ready for impromptu summer ice cream making. One of my favorite cookbooks has a recipe for ice cream sandwiches, with an interesting flavor combination, that I've been wanting to make for the longest time. Now I'm motivated!
Speaking of interesting flavor combinations, I may have gone a bit wild on this week's French Fridays with Dorie Olive Oil Ice Cream. It has potential, but I used a tad bit too much of a certain olive oil in this one. Dorie's recipe calls for milk, cream, egg yolks, sugar, vanilla extract and olive oil. She suggests a fruity olive oil, and I had originally planned to go down to Coronado Taste of Oils to choose one of their flavored oils. Until I saw that little bottle of Tartufo in my pantry. I'm not the first one to make white truffle infused olive oil ice cream and, like I said, it has potential. Just don't use 1/2 cup of the stuff. Subsequent reading suggests maybe a tablespoon or two at most.

Thin Pear Tart and White Truffle Olive Oil Ice Cream

I consulted The Flavor Bible to assist me in deciding what to serve with my ice cream.  Eggs, pasta and risotto are the key pairings, but pears and thyme were also listed. Pear tart came to mind and I was able to find a quick and easy recipe by Martha Stewart. There you have it. 

Thin Pear Tart

The truffle aroma and taste was toned down a bit by the pear tart, but it was still overpowering. Maybe I'll just melt down this batch and serve it over pasta.

Martha Stewart's Thin Pear Tart recipe can be found here. I varied the recipe slightly: I used about 1 1/2 Bosc pears, brushed the finished tart with apricot preserves, and sprinkled a few fresh thyme leaves over the top. I didn't sprinkle cinnamon over the top because of the truffle ice cream. Watch the cooking time as it gets crispy brown around the edges.  It was very good and a breeze to throw together.

Trapper and his new toy

French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s book Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!

*Full Disclosure: I am a member of Amazon Affiliates and receive an extremely small commission if you link to Amazon from There's a Newf in My Soup and purchase this fabulous cookbook.