Pear and ginger ice cream
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
Whisk together egg yolks and 1-¼ cups sugar in a large bowl.
Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
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.
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.
Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
Next day pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
Stir in pear mixture after ice cream has thickened.
Transfer ice crem to plastic container and place in the freezer for at least four hours before serving.
Serving: take it out of the freezer for 10 minutes before serving, or longer, so it comes to the right scooping temperature.
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).