Pear and ginger ice cream
Ingredients
10 egg yolks
1 ¼ cups sugar
4 cups whole milk
1 1-inch piece fresh ginger, peeled and sliced
2 ripe pears, peeled, cored, and chopped
3 tbs sugar
Preparation
1
Whisk together egg yolks and 1-¼ cups sugar in a large bowl.
2
Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
3
Gradually whisk the hot milk into the egg mixture. Return all to saucepan. Cook and stir over medium heat for 4-5 minutes until mixture just coats a metal spoon.
4
Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes. Stir constantly.
5
Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight.
6
Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
7
Next day pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
8
Stir in pear mixture after ice cream has thickened.
9
Transfer ice crem to plastic container and place in the freezer for at least four hours before serving.
10
Serving: take it out of the freezer for 10 minutes before serving, or longer, so it comes to the right scooping temperature.
11
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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About
A rich, aromatic delight made in Heaven.
Yield:
8 - 10 servings
Added:
Sunday, August 19, 2012 - 9:01am
