Pear Ice Cream

Name: Pear Ice Cream
Yield: Yield: 1 kg/2 lb 3.2 oz
Cuisine: United States
Ingredients: Heavy cream 96 g 3.39 oz 9.6%; Sugar 176 g 6.21 oz 17.6%; Milk 460 g 1 lb .16 oz 46%; Williams pear purée 198 g 6.98 oz 19.8%; Egg yolks 70 g 2.47 oz 7%

Preparation info

Yield:
1 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 460 g 1 lb .16 oz 46%

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

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