Pear Ice Cream

Yonashi no Kurīmu

Preparation info
  • Makes about

    ½ pints

    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s a gorgeous, velvety ice cream that captures the rich sweetness of sun-dried fruit. I began my experiments on this dish remembering the intense, luscious flavor of Japanese dried persimmons, which aren’t readily available in the United States. Since California dried pears seemed to have a similar richness, particularly when simmered in plum wine, I decided to make use of them. I think this Pear Ice Cream stands well on its own or as an ending to any meal.