Sep-dinner: fresh pear ice cream

4 Cups

Ingredients

Quantity Ingredient
1½ cup Whipping cream
¾ cup Granulated sugar
4 Egg yolks, lightly beaten
½ teaspoon Vanilla
1 tablespoon Pear liqueur [optl]
1½ pounds Ripe pears [=3]

Directions

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

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

Return mixture to saucepan; cook over medium-low heat for about 12 minutes or just until mixture coats back of spoon. Stir in remaining whipping cream, vanilla, and pear liqueur.

Meanwhile, peel, core and coarsely chop pears. Combine in saucepan with ¼ cup water; cook over medium heat for 5 minutes or until heated through. In blender or food processor, pure pears with liquid.

There should be about 1-½ cups.

Stir pear pure 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 3 days.] Recipe by Daphna Rabinovitch, manager Canadian Living Test Kitchen Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]

Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch" [-=PAM=-] PA_Meadows@...

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