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Pear Ice Cream

  • Yield: Makes 1 quart
Pear Ice Cream

Source: Martha Stewart Living, October/November 1993


  • 2 cups milk
  • 2 cups heavy cream
  • 1 cinnamon stick
  • 6 Bartlett or Anjou pears, peeled and cored
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons brandy, (optional)


  1. Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.

  2. In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. Let cool a bit, then puree in a food processor or blender.

  3. Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.

  4. Stir puree into ice-cream base. Chill, then stir in brandy, if desired. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.


Reviews (3)

  • bruceldavison 15 Aug, 2013

    Like the first reviewer, mine did not turn out well either. Very disappointed after spending that much money and time. It is sitting in the freezer still trying to "set" even after a 30 minute ride in the Ice Cream machine. The cinnamon is wrong. I taste more cinnamon than pear. I understand the Pear Puree but it is mushy therefore the pear flavor does not come through strong enough. Omit Cinnamon add Vanilla. Reduce Pear cooking time so that some crunch/flavor comes through. Won't make again.

  • LWhite83 26 Sep, 2012

    Well I have to totally disagree with the previous review. I'm glad I ignored it, becuse this ice cream turned out great! Not too sweet and the cinnamon adds a nice layer. Vanilla might be a tasty addition to my next batch. Really yummy!!

  • smeron 25 Nov, 2011

    This didn't work out for me. First, the pears can't be cooked for that long on such high heat w/out liquid so I added some water (otherwise, they would have burned.) After cooking the pears, I pureed them well. Still, when I churned the ice cream, I could already see the grainy texture of the pears would be an issue. After the ice cream froze, it formed ice crystals and the texture was off -- not creamy at all. The flavor was lacking, even with the cinnamon stick and the sugar. Disappointing.

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