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

Source: Martha Stewart Living, October/November 1993



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How would you rate this recipe?
  • 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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