Pear ice cream recipe

  • Serves 4
  • 20mins plus freezing time and 40mins to cook
  • 445 calories / serving
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Combine the lemon juice and pear in a medium saucepan, cover and simmer over a medium-low heat for 20 minutes, stirring occasionally. Transfer to a food processor and purée until smooth. Transfer to a mixing bowl and combine with the brandy.

Bring the cream to the boil in a small saucepan over a medium heat. Remove the heat and allow to cool.

Meanwhile, whisk together the egg yolks and the caster sugar until thick and pale. Gradually whisk in the hot cream over the egg yolks and then return to the saucepan. Cook over a very low heat for 15 minutes, stirring with a wooden spoon until it coats the back of the spoon.

Strain the thickened mixture into the pear purée and mix until smooth. Allow to cool, then cover and chill for 2 hours. Churn in an ice machine until thickened and frozen. Allow two scoops per serving and serve in glasses.

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  • Ingredients

  • juice of 1 lemon
  • 3 pears, peeled, cored and chopped roughly
  • 2tbsp brandy
  • 285ml double cream
  • 4 egg yolks
  • 170g caster sugar
  • Energy 1875kj 445kcal 22%
  • Fat 22g 31%
  • Saturates 11g 55%
  • Sugars 40g 44%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 61.6g Protein 4.6g Fibre 3g


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