Pear & Ginger Ice Cream
Author: April | Food n' Focus
  • 3 cups heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • One 4-inch piece gingerroot, peeled and coarsely chopped
  • 6 eggs
  • 1 medium pear, peeled and diced
  • Gingersnaps for dipping
  1. In a medium saucepan combine the cream, ½ cup of the granulated sugar, vanilla extract, chopped pear and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
  2. In a small bowl, combine the eggs and the remaining ½ cup sugar and beat to a homogeneous consistency.
  3. Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
  4. Chill the mixture overnight.
  5. Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
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