New This Month

Pear Ice Cream


Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.

  • Yield: Makes 1 quart

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.

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