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Pear-Ginger Ice Cream

This homemade ice cream recipe has only six ingredients. And the flavor and richness rival premium brands.

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  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Yields: 2 quarts
  • Prep: 25 mins
  • Freeze: 40 mins
  • Stand: 4 hrs

Pear-Ginger Ice Cream

Directions

  1. Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
  2. Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
  3. Whisk together egg yolks and 1-1/4 cups sugar in a large bowl; gradually whisk in the hot milk. Return all to saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat. Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes; stir constantly. Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight.
  4. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Stir in pear mixture after ice cream has thickened. Ripen for 4 hours.

Nutrition Facts (Pear-Ginger Ice Cream)

  • Per serving:
  • 154 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 141 mg chol.,
  • 35 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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