Pear ice cream recipe
Pear Ice Cream recipe
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|3||pears, peeled, quartered, cored, roughly chopped|
|250 ml||double cream|
|4 large||eggs, yolks only|
|170 g||caster sugar|
Pour the lemon juice into a small saucepan and mix pears into the lemon juice. Cook over low heat, covered, stirring occasionally, for 20-25 minutes. Transfer pears and juice to a blender and purée until smooth. Add the calvados and blend again.
Pour the cream into a saucepan and bring to a quick boil. Then remove from heat.
In another bowl, whisk the egg yolks with the sugar until thick and creamy. Stir in the hot cream and then return to the saucepan and set over a low heat. Cook, stirring continuously, until it forms a thick custard, about 20 minutes.
Once thickened, strain into the pear purée. Allow to cool, then cover and chill.
If you are using an ice-cream maker, process according to the manufacturer’s instructions until it reaches soft set.
Without an ice cream maker, pour into a shallow plastic container, cover and place in the fast-freeze compartment. Rework with a fork every 40 minutes until the mixture has frozen into a smooth ice cream.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Pear ice cream recipe
Recipe type: xarchivex
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