- Milk 460 g 1 lb .16 oz 46%
- To make the base, see the stirred custard method. The pear purée is stirred in once the base is made and has cooled down.
- Let the base age for at least 4 hours before you churn it.
- Churn the base and reserve frozen for service. After service, if you have any left, you can re-melt it and churn it once more. Discard an