Pear Ice Cream

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk 460 g 1 lb .16 oz 46%


  1. To make the base, see the stirred custard method. The pear purée is stirred in once the base is made and has cooled down.
  2. Let the base age for at least 4 hours before you churn it.
  3. 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