Indulge in a homemade ice cream that rivals premium brands for richness and flavor. For a fun garnish, top each serving with a waffle cone wedge dipped in melted white chocolate and coarse sugar.
Ingredients
2 ripe pears, peeled, cored, and chopped
3 tablespoons sugar
4 cups whole milk
1 1-inch piece fresh ginger, peeled and sliced
10 egg yolks
1-1/4 cups sugar
Instructions
1. Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
2. Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
3. Whisk together egg yolks and 1-1/4 cups sugar in a large bowl; gradually whisk in the hot milk. Return all to saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat. Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes; stir constantly. Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight.
4. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directons. Stir in pear mixture after ice cream has thickened. Ripen for 4 hours. Makes about 2 quarts or 16 (1/2-cup) servings.
Nutrition Info
Calories : 154
Protein (g) : 4
Carbohydrate (g) : 23
Total fat (g) : 5
Cholesterol (mg) : 141
Saturated Fat (g) : 2
Fiber (g) : 1
Vitamin A (DV%) : 0
Vitamin C (DV%) : 0
Sodium (mg) : 35
Source
Simply Perfect Desserts 2001

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