Pear Gelato
makes about 2 pints
Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor.
Read more about this recipe at Cook & Eat.
6 pears, trimmed and cored
Juice of 1 lemon
1 cup heavy or whipping cream
1 teaspoon vanilla
1/3 cup sugar
3 egg yolks
prep: 30 minutes
total: 1 hour 30 minutes, plus 20 minutes refrigeration
medium bowl
heavy, 3-quart saucepan
large bowl
mixer
ice cream machine
1. Using a spoon, scoop the flesh from the peel of the pear into a medium bowl preserving all the juice.
2. Stir in the lemon juice, mashing up any larger pieces of pear. Set aside.
3. In a heavy 3-quart saucepan, bring cream and vanilla to a boil over medium heat.
4. Meanwhile, in a large bowl, with a mixer on medium speed, beat sugar and egg yolks.
5. Mix in a bit of the hot cream mixture. Then, slowly pour the egg mixture back into cream mixture in saucepan.
6. Cook over medium heat, stirring constantly, just until mixture coats the back of a spoon (do not boil, or it will curdle).
7. Remove from heat and allow to cool for about 5 or 10 minutes.
8. Stir in the pear mixture and refrigerate for about 20 minutes.
9. Once good and cool, transfer to your ice cream machine and follow the manufacturer’s instructions.
