Ingredients
- 1 1/2 pounds ripe pears thinly sliced, about 3 cups
- 1 cup pear juice
- 1 tablespoon fresh lemon juice
- 6 egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup corn syrup
Directions
Combine the pears, the pear juice and the lemon juice in heavy saucepan. Bring to boil over medium-high heat. Transfer to processor; purie until smooth. Chill until cold.
Whisk the egg yolks, vanilla and the sugar in a bowl to blend. Bring 1 cup of cream to simmer in a saucepan. Gradually whisk hot cream into yolk mixture. Return to the same saucepan.. Stir over low heat until the custard thickens and leaves path on back of spoon when a finger is drawn across, about 7 minutes. Do not the mixture boil. Pour through strainer into bowl. Mix in the other cup of cream. Cool for 15 minutes.
Add the corn syrup and the 3 cups of pear puree to the custard and whisk until blended Chill custard until cold, at least 4 hour or overnight.
Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Pear Ice Cream