Rosemary no-churn ice cream sandwich with burnt honey pears

50 MINUTES + OVERNIGHT MARINATING + OVERNIGHT FREEZING | SERVES 4 | EASY

This recipe has been on the Lyon’s menu since it opened, as it has a great texture without the need for a churner. The flavour of the ice cream can be varied according to what’s in season.

pickling spice 2 tsp (find in the spice aisle) runny honey 100g pears 2, peeled, halved lengthways and cored

ICE CREAM condensed milk 200g rosemary 10g double cream 1.2 litres

PASTRY filo pastry 3 sheets butter 100g, melted icing sugar 50g

• Put 1 litre of water into a pan with the pickling spice and honey, and heat until just below boiling. Add the pears and remove from the heat. Cool, then chill overnight to infuse.

• For the ice cream, pour the condensed milk and rosemary into a heatproof bowl and put over a pan of gently simmering water. Stir and heat until warm. Remove from the heat, cover and leave to infuse overnight.

• To make the ice cream, whip the cream to soft peaks using electric beaters, then pour the condensed milk into the bowl through a fine sieve and beat to return to soft peaks. Spread between baking paper onto a lipped baking tray (roughly 20cm x 30cm with a 3cm lip) and put in the freezer overnight to freeze. This will make more than you need but the extra will keep in the freezer for 3 months. When frozen, cut into rectangles the same size as a £5 note.

• Heat the oven to 180C/fan 160C/gas 4. For the pastry, brush each sheet of filo with melted butter, then sift over icing sugar to coat. Ensure the icing sugar is absorbed by the butter – if there are dry patches, drizzle over a little more butter. Lay the three sheets of filo on top of each other and onto a flat baking tray lined with baking paper. Top with another sheet of baking paper and another heavy, flat baking tray. Weigh down with a heavy casserole. Bake for 15 minutes, turning the tray every 5 minutes to ensure even browning, until golden and crisp.

• Remove the trays from the oven and cut the pastry into rectangles the size of a £5 note while it’s still hot, otherwise the sugar will set and the pastry with shatter when cut. Cool completely.

• To serve, remove the pears from the poaching liquid, pat dry and cut in quarters lengthways. Use a blowtorch to char one edge of the pears, to add a smoky note, if you like. Put two quarters of pear onto each plate. Sandwich a piece of the ice cream between two pieces of the caramelised pastry and serve with the pears.

PER SERVING 666 KCALS | FAT 49.7G SATURATES 30.6G | CARBS 48.4G | SUGARS 30G FIBRE 3.3G | PROTEIN 4.6G | SALT 0.8G