A wintery pear pie, lightly spiced and sweet with salted caramel, encased in a crispy, flaky all-butter crust and topped with fresh ginger gelato. See Cook's Notes below for an easy timetable.
In a small saucepan, combine the vanilla paste, milk, cream, ginger and salt. Bring to a simmer, then turn the heat off and leave to steep for at least 20 minutes.
In a the bowl of a stand mixer with the whisk attachment or with a hand beater, beat together the egg, egg yolk and sugar until pale and thick, falling in ribbons when lifted with a spoon. Set a fine mesh sieve over the bowl.
Pour the warm milk-ginger mixture into a blender and puree on high until smooth. Pour through the fine mesh sieve into the egg mixture, whisking constantly. Get as much of the ginger-milk liquid through the sieve as you can, then discard the fibrous ginger you are left with.
Whisk in the creme fraiche and honey.
Refrigerate for at least 4 hours or up to overnight. Churn according to your ice cream maker’s directions until frozen. Store in an airtight container in the freezer until ready to use (up to 2 weeks)
For an easy timetable: