Pear-Ginger Ice Cream



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



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.

Related Posts with ThumbnailsShare This Post
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Short URL:

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

Leave a Reply

Recently Commented

Your Ad Here
Log in | Designed by Gabfire themes