If there’s one thing in life that I could not live without it would be ice cream. For real.
I honestly could eat ice cream two, three times per day and not get sick of it. Custard. Gelato. I like it all. Now that summer is here my cravings for ice cream have increased. And let’s be honest, I don’t really have any self control when it comes to sweets.
I’m fortunate enough to have an ice cream maker which allows me to come up some some pretty interesting flavors of my own. I was recently trying to brainstorm some new flavor combinations and pear and ginger popped into my head. Amazing. It is such a deliciously light flavor combination, and you don’t even need a lot of it to feel satisfied. It’s a great way to end a hot summer night. I also recommend using crunchy gingersnap cookies as a spoon.
So let’s open this up for discussion. In the comments below, tell me about your favorite ice cream flavor(s).
- 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
- 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.
- In a small bowl, combine the eggs and the remaining ½ cup sugar and beat to a homogeneous consistency.
- 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.
- Chill the mixture overnight.
- Churn the chilled mixture in an ice cream machine according to the manufacturer’s directions.