DIRECTIONS

• 1

  In a saucepan, over medium-high heat, bring cream, milk and vanilla to a boil.

• 2

  Prepare an ice water bath by half filling a large bowl with ice cubes and adding water.

• 3

  In a small mixing bowl, whisk egg yolks and sugar. Slowly whisk in about 1/2 cup of the hot cream to temper the egg mixture.

• 4

  Pour the egg mixture into the remaining cream and continue to cook for 2 to 3 minutes more or until the mixture coats the back of a spoon.

• 5

  Combine corn syrup and cheeses; then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve.

• 6

  Set cream mixture to chill over ice water bath. Freeze in an ice cream machine. Put in freezer until serving time.

• 7

  Mix oats, 1 cup of brown sugar, and flour in bowl. Add butter with pastry blender or roll with fingertips until the topping comes together in moist clumps.

• 8

  Preheat oven to 375° F. Rub butter in glass baking dish. Mix pears, lemon juice, cinnamon, and ½ cup of brown sugar in bowl.Transfer mixture to baking dish and sprinkle with oat topping.

• 9

  Bake until pears are tender and topping is brown and crisp (about 55 minutes).

• 10

  Cool slightly and spoon warm crumble into bowls. Top each serving with cheese ice cream.