Monday, September 12, 2011

Pear/Anisette Ice Cream

Another experiment that everyone liked.

You Will Need:

3 large overripe pears
1 tablespoon lemon juice
a few drops of water if needed

1 cup heavy cream
1 cup 2% milk
1 tablespoon fennel/anise seeds

3 large egg yolks
1/2 cup granulated sugar

In a large pot, place the pears, cut in fourths with the lemon juice and a few drops of water if the pears seems dry. Cover, bring to a simmer and cook until pears are quite soft-about ten minutes. Remove to a food mill and force through. Set aside to cool.

In a saucepan, bring milk, cream and fennel seeds to a scald, slowly over low-ish heat. Meanwhile whisk the egg yolks and sugar together in a heat-proof bowl. Strain the seeds from the milk and slowly whisk into the eggs and sugar. Return to pan and heat to 175 degrees F. whisking to prevent eggs cooking on bottom of pan. Strain through a fine sieve to catch any cooked egg. Stir in pears. Set in an ice bath until cool. Freeze either in a tray or an ice cream maker. Makes about 1 pint.

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