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Pear-Ginger Ice Cream

Makes: 16 servings
Serving size: 1/2cup Yield: 2 quarts
Prep 25 mins Freeze 40 mins Stand 4 hrs
Pear-Ginger Ice Cream
  • 2  ripe pears, peeled, cored, and chopped
  • 3  tablespoons  sugar
  • 4  cups  whole milk
  • 1  1-inch piece  fresh ginger, peeled and sliced
  • 10  egg yolks
  • 1 1/4  cups  sugar

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)
  • Servings Per Recipe 16,
  • cal. (kcal) 154,
  • Fat, total (g) 5,
  • chol. (mg) 141,
  • sat. fat (g) 2,
  • carb. (g) 23,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 35,
  • Percent Daily Values are based on a 2,000 calorie diet

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