Fresh pear ice cream

4 servings

Ingredients

Quantity Ingredient
can Living test kitchen manager Daphna Rabinovitch churned up this
Fabulous ice cream when beloved food guru Julia Child joined us last
Year for lunch. Chefs from across Canada served Child a special meal.
1½ cup Whipping cream
¾ cup Granulated sugar
4 eaches Egg yolks, lightly beaten
1 tablespoon Pear liqueur (optional)
½ teaspoon Vanilla
1½ pounds Ripe pears (about 3)

Directions

In saucepan, combine 1 cup of the whipping cream with sugar over medium heat and cook for about 5 minutes or until sugar dissolves.

Whisking constantly, gradually pour mixture over egg yolks in bowl.

Return mixture to saucepan and cook over medium heat for about 12 minutes or until mixture coats back of spoon. Stir in remaing whipping cream, pear liqueur and vanilla. Meanwhile, peel, core and coarsely chop pears. Combine in saucepan with ¼ cup water and cook over medium heat for 5 minutes or until heated through. IN blender or food processor, puree pears with liquid. There should be about 1-½ cups. Stir pear puree into custard. Place waxed paper directly on surface and refrigerate until completely chilled. Freeze in ice cream maker following manufacturer's instructions. Can be made ahead and frozen for up to 5 days. Makes 4 cups. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-05-94

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