Sep-dinner: Fresh Pear Ice Cream Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Whipping cream,
3/4 cup: Granulated sugar,
4: Egg yolks, lightly beaten
1/2 tsp: Vanilla,
1 tbsp: Pear liqueur [optl],
1 1/2 lbs: Ripe pears [=3],
Directions:
In saucepan, combine 1 cup of the whipping cream with sugar over
medium heat; cook for about 5 minutes or until sugar dissolves.
Whisking constantly, gradually pour mixture over egg yolks in bowl.
Return mixture to saucepan; cook over medium-low heat for about 12
minutes or just until mixture coats back of spoon. Stir in remaining
whipping cream, vanilla, and pear liqueur.
Meanwhile, peel, core and coarsely chop pears. Combine in saucepan
with 1/4 cup water; cook over medium heat for 5 minutes or until
heated through. In blender or food processor, pure pears with liquid.
There should be about 1-1/2 cups.
Stir pear pure into custard. Place waxed paper directly on surface and
refrigerate until completely chilled. Freeze in ice-cream maker
following manufacturers instructions.
[Can be made ahead and frozen for up to 3 days.]
Recipe by Daphna Rabinovitch, manager Canadian Living Test Kitchen
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
medium heat; cook for about 5 minutes or until sugar dissolves.
Whisking constantly, gradually pour mixture over egg yolks in bowl.
Return mixture to saucepan; cook over medium-low heat for about 12
minutes or just until mixture coats back of spoon. Stir in remaining
whipping cream, vanilla, and pear liqueur.
Meanwhile, peel, core and coarsely chop pears. Combine in saucepan
with 1/4 cup water; cook over medium heat for 5 minutes or until
heated through. In blender or food processor, pure pears with liquid.
There should be about 1-1/2 cups.
Stir pear pure into custard. Place waxed paper directly on surface and
refrigerate until completely chilled. Freeze in ice-cream maker
following manufacturers instructions.
[Can be made ahead and frozen for up to 3 days.]
Recipe by Daphna Rabinovitch, manager Canadian Living Test Kitchen
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp