Food & Cooking Recipes Dessert & Treats Recipes Pear Stracciatella Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts In Italian gelato shops, a stracciatella describes an ice cream that has chocolate mixed into it -- as our recipe does. Ingredients 4 ¼ cups sugar 1 tablespoon fresh lemon juice 1 vanilla bean, halved lengthwise 5 Anjou or Bartlett pears, peeled 3 large egg yolks Pinch of salt 1 cup milk 1 cup heavy cream 1 tablespoon poire William (pear brandy; optional) ¼ teaspoon pure vanilla extract 6 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled Chocolate Syrup Directions Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan. Scrape in the vanilla seeds, then add the bean. Bring mixture to a boil. Reduce heat to medium. Add pears to pan. Cover surface of liquid with a sheet of parchment paper. Cook pears until very tender, 15 to 25 minutes (time will vary depending on ripeness of pears). Remove from heat. Let pears cool completely in poaching liquid. Transfer pears to a cutting board. Discard all but 1/4 cup poaching liquid. Halve and core pears. Puree 3 pears in a food processor. Finely chop remaining 2 pears. Whisk yolks, remaining 1/4 cup sugar, and the salt in a medium bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until mixture is steaming and small bubbles form on edges. Add to yolk mixture; whisk until combined. Pour mixture back into pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat spoon, about 5 minutes. Pour custard through a fine sieve into a large bowl set in an ice-water bath. Let cool, stirring occasionally. Stir pear puree, reserved poaching liquid, brandy (if desired), and extract into custard. Freeze in an ice-cream maker according to manufacturers instructions. When mixture is frozen but still being churned, add chopped pear. Pour in melted chocolate in a slow, steady stream; mix until combined. Serve with dark-chocolate syrup. Cook's Notes Ice cream can be frozen, in an airtight container, up to 2 days. Rate it Print