Recipe - Fresh Pear Ice Cream

1 One half cup Whipping cream
Three fourths cup Granulated sugar
4 Egg yolks; lightly beaten
One half teaspoon Vanilla
1 tablespoon Pear liqueur (optional)
1 One half pound Ripe pears (about 3)

Date: Fri, 9 Feb 1996 17:02:01 0400

From: "Paul A. Meadows" ag441@ccn.cs.dal.ca
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 mediumlow 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 1/4
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
1One half cups.

Stir pear pure into custard. Place waxed paper directly on surface and
refrigerate until completely chilled. Freeze in icecream 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 Source:
Canadian Living magazine, Sep 94 Presented in article by Donna Paris:
"Julia Child Comes For Lunch"

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