Pear-Ginger Ice Cream

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

Method:

 

Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.

Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.

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.

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.

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Posted by on Apr 25 2010 Filed under Summer Coolers. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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