Pear Ice Cream Recipe
680 g ripe pears thinly sliced, about 3 cups
240 ml pear juice
15 ml fresh lemon juice
6 egg yolks
180 ml sugar
480 ml heavy cream
5 ml vanilla extract
120 ml corn syrup
1. Combine the pears, the pear juice and the lemon juice in heavy saucepan.Bring to boil over medium-high heat. Transfer to processor; purie untilsmooth. Chill until cold.
2. Whisk the egg yolks, vanilla and the sugar in a bowl to blend. Bring 1cup of cream to simmer in a saucepan. Gradually whisk hot cream into yolkmixture. Return to the same saucepan.. Stir over low heat until the custardthickens and leaves path on back of spoon when a finger is drawn across,about 7 minutes. Do not the mixture boil. Pour through strainer into bowl.Mix in the other cup of cream. Cool for 15 minutes.
3. Add the corn syrup and the 3 cups of pear puree to the custard and whiskuntil blended Chill custard until cold, at least 4 hour or overnight.
4. Transfer custard to ice cream maker. Process according to manufacturer’sinstructions. Transfer to covered container and freeze.