Poire William Ice Cream
makes 1 1/2 quarts
This is wonderful accompanied by poached pears, served chilled or warm, and a dollop of whipped cream.Read more about this recipe in Denise Landis' Dinner for Eight.
6 large egg yolks
2 cups heavy cream
1 cup half-and-half
2/3 cup sugar
3 tablespoons Poire William eau de vie
prep: 20 minutes
total: 1 hour 30 minutes, includes 30 minutes chilling
whisk
2 medium mixing bowls
small saucepan
strainer
ice-cream maker
1. Whisk the egg yolks just enough to break them up, then set aside. Place the cream in a medium mixing bowl and set aside.
2. In a small saucepan, combine the half-and-half and sugar. Place over medium heat and cook, stirring occasionally, just until the steam rises; do not boil. Slowly add about 1/2 cup of the hot mixture to the egg yolks, whisking vigorously to combine well. Pour the egg yolk mixture into the saucepan and simmer, stirring, over low heat until the custard thickens enough to coat the back of a metal spoon, about 5 minutes.
3. Strain the custard into the bowl of cream. Add the Poire William and stir to mix well. Refrigerate until well chilled, about 30 minutes. Freeze in an ice-cream maker according to the manufacturers' instructions.
2. In a small saucepan, combine the half-and-half and sugar. Place over medium heat and cook, stirring occasionally, just until the steam rises; do not boil. Slowly add about 1/2 cup of the hot mixture to the egg yolks, whisking vigorously to combine well. Pour the egg yolk mixture into the saucepan and simmer, stirring, over low heat until the custard thickens enough to coat the back of a metal spoon, about 5 minutes.
3. Strain the custard into the bowl of cream. Add the Poire William and stir to mix well. Refrigerate until well chilled, about 30 minutes. Freeze in an ice-cream maker according to the manufacturers' instructions.
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