Pear and ginger ice cream
Total Steps
11
Ingredients
6
Tools Needed
11
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Easy Cook-Laka kuharicaIngredients
- 10 egg yolks
- 1 1/4 cups sugar
- 4 cups whole milk
- 1 piece 1-inch fresh ginger, peeled and sliced
- 2 ripe pears, peeled, cored, and chopped
- 3 tablespoons sugar
Instructions
Step 1
Whisk together egg yolks and 1-¼ cups sugar in a large bowl.
Step 2
Heat milk and ginger in a medium saucepan just until bubbles begin to form around the edges of the saucepan.
Step 3
Gradually whisk the hot milk into the egg mixture. Return all to the saucepan. Cook and stir over medium heat until the mixture just coats a metal spoon.
Step 4
Quickly cool the custard by placing the saucepan in a sink of ice water. Stir constantly.
Step 5
Pour the mixture through a strainer into a large bowl to remove the ginger. Cover and chill in the refrigerator.
Step 6
Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill.
Step 7
The next day, pour the custard mixture into an ice cream machine and churn until frozen according to the manufacturer's instructions.
Step 8
Stir in the pear mixture after the ice cream has thickened.
Step 9
Transfer the ice cream to a plastic container and place in the freezer before serving.
Step 10
To serve, take the ice cream out of the freezer for 10 minutes or longer so it comes to the right scooping temperature.
Step 11
For best results, serve the ice cream in chilled glass or porcelain bowls. Scoop it with a hot, dry ice-cream spoon (soak in boiling water, then wipe dry).