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Premium ice cream or sorbet is hand-formed into small pear shapes (each about the size of a large walnut) using traditional ice cream molding techniques. They are then hand-glazed with ice for surface decoration and slower melting on the plate. The molding process removes much of the air normally found in ice cream and sorbet, concentrating its flavor.
The lemon sorbet flavor is certified kosher and completely gluten free.
Each pear is pierced by a small green toothpick with a tiny plastic leaf attached. This provides both a “stem” for visual appeal and a convenient place to hold the ice cream so no utensils are required to eat it. These little pears are a stunning dessert for individual or (fast) platter service at parties.
St. Clair Ice Cream has been crafting these gorgeous desserts for weddings, fancy dinners, and other gatherings for over 22 years. The techniques they use for this dying art are far older, passed down to them by one of the last small artisanal molded ice cream shops.
The pear shape is available in three flavors:
Lemon Sorbet (Gluten Free, certified Kosher-Pareve)
Amaretto Ice Cream
Ginger Ice Cream
Applications: Serve these ice cream/sorbet pears as the ultimate light dessert at your next party or gathering (they're amazing desserts for weddings!). The lemon sorbet flavor can also be served as a beautiful palate cleanser between courses at a fine meal. They can either be passed on a platter or served on individual plates (we recommend three per serving).
How to Store and Share: Upon receiving your molded ice cream pears, remove them from their packaging and dry ice, and immediately transfer them to an airtight container in your freezer for up to three weeks. Do not remove them from the cold until minutes before serving them. If you must move them to another freezer, do so in a cooler with plenty of ice.
Keep pear molded ice creams in your freezer until a few minutes prior to consumption (they will be too hard to eat straight from the freezer). Direct contact with metal will cause them to melt faster. If your bowls, plates or platters are metal, put an insulating layer underneath the pears like a cloth, food safe leaf, or edible flower petals. They would also look beautiful served on eco-friendly disposable palm leaf plates.
Origin: St. Clair Ice Cream in Connecticut
Specifications: These fruit molded ice creams are shipped packed in styrofoam with dry ice to keep them from melting in transit.
Ingredients:
Lemon Sorbet: Lemon, Water, Cane Sugar Syrup, Pectin.
Amaretto Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Eggyolk, Macaroons (Sugar, Nut Meats (Coconut, Apricot Kernels, Peanuts), Egg Whites, Artificial Flavor), Almond Extract, Stabilizer (Dextrose, Guar Gum, Carrageenan).
Ginger Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Ginger Base (Ginger, High-Fructose Corn Syrup, Corn Syrup, Sugar, Salt, Annatto Color, Citric Acid, Vanilla, Vanillin, Potassium Sorbate) Eggyolk, Stabilizer (Dextrose, Guar Gum, Locust Bean Gum, Carrageenan).
Surface Glaze (all flavors): Sugar, Water, Red Beet Extratives, Citric Acid, Sodium Benzoate, Potassium Sorbate, Propylene Glycol, Tumeric Extract, Annatto Extract, Potassium Hydroxide, Castor Oil, Caramel Color, Natural Maple Flavor.
Shipping Method: Fedex Overnight Caution: St. Clair ice creams ship with dry ice, which means that the temperature is significantly below freezing. Therefore, the ice creams will be very hard when taken straight of the box. Please let the ice creams sit in the freezer for a couple hours or on the counter for a few minutes before biting into them. Further, do not handle dry ice with your bare hands. Use gloves and place dry ice in the sink, away from children, where it can melt safely. Ice creams are produced in a facility that processes nuts and eggs. If you are serving these to children, be aware that the fruit’s “stem” is made of a toothpick.
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