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Add a photoA rich, aromatic delight made in Heaven.
Ingredientes
- 10 egg yolks
- 1 1/4 cups sugar
- 4 cups whole milk
- 1 1-inch piece fresh ginger, peeled and sliced
- 2 ripe pears, peeled, cored, and chopped
- 3 tbs sugar
Direcciones
- Whisk together egg yolks and 1-1/4 cups sugar in a large bowl.
- Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
- Gradually whisk the hot milk into the egg mixture. Return all to saucepan. Cook and stir over medium heat for 4-5 minutes until mixture just coats a metal spoon.
- 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.
- Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
- Next day pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
- Stir in pear mixture after ice cream has thickened.
- Transfer ice cream to plastic container and place in the freezer for at least four hours before serving.
- Serving: take it out of the freezer for 10 minutes before serving, or longer, so it comes to the right scooping temperature.
- Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 236 | |
| Calories from Fat 36 | 15% |
| Total Fat 4.01g | 5% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 49mg | 2% |
| Potassium 223mg | 6% |
| Total Carbs 47.67g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 46.28g | 31% |
| Protein 4.08g | 7% |
