Pears are in season, and pear ice cream is one of my favorite flavors. If you own an ice cream maker, making your own pear ice cream is very easy. Just blend all the ingredients and pour the mixture into your ice cream maker. The ‘official’ way to make ice cream requires you to cook a custard first, but if you don’t mind eating raw egg yolks then that step can be skipped and you will still end up with very nice ice cream. The advantage of making your own ice cream from scratch is that there are no artificial flavors, just actual pears.
The most important thing to remember is to use ripe pears, and it pays off to buy them a week in advance if needed as they will ripen after you buy them. To obtain firm but pliable ice cream and just a touch of lemon, I add a small amount of limoncello. The alcohol will prevent the ice cream from freezing into a brick.
2 ripe pears
2 egg yolks
250 ml (1 cup) whipping cream (35% fat)
100 grams (1/2 cup) granulated sugar
1 tsp limoncello
Transfer the pear ice cream into a plastic container and freeze to allow the ice cream to firm up some more.