Pear and ginger ice cream
By: Easy cook - Lak...
Published: Sunday, August 19, 2012 - 9:01am

Ingredients




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

Preparation

1 Whisk together egg yolks and 1-¼ cups sugar in a large bowl. 2 Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan. 3 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. 4 Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes. Stir constantly. 5 Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight. 6 Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight. 7 Next day pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions). 8 Stir in pear mixture after ice cream has thickened. 9 Transfer ice crem to plastic container and place in the freezer for at least four hours before serving. 10 Serving: take it out of the freezer for 10 minutes before serving, or longer, so it comes to the right scooping temperature. 11 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).

About

A rich, aromatic delight made in Heaven.