Pear-Ginger Ice Cream

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

Pear-Ginger Ice Cream Enlarge Image
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Makes:
16 servings
Serving Size:
1/2 cup
Yields:
2 quarts
Prep:
25 mins
Freeze:
40 mins
Stand:
4 hrs
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Pear-Ginger Ice Cream

Ingredients
2
ripe pears, peeled, cored, and chopped
3
tablespoons sugar
4
cups whole milk
1
1-inch piece fresh ginger, peeled and sliced
1 1/4
cups sugar

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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