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Churn Ice Cream for Your Holiday Dessert

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Honey-Roasted Pear Ice Cream

(Family Features) Ice cream isn't just for summer. America's beloved frozen dessert is churning up lots of flavor options to savor all year long.

Ice cream shops and supermarkets offer a variety of choices, but many people are finding that making ice cream at home opens up a whole new world of flavors that can't be found in the ice cream aisle. For instance, Honey-Roasted Pear Ice Cream features a perfect pear note, punctuated with just a hint of honey, perfect for a fabulous and unexpected holiday treat.

Make Your Own Batch

If you've shied away from making ice cream because you're concerned about cooking custard -  worried it might overcook and curdle, or undercook and risk salmonella -  this recipe is for you. No cooking is required even with eggs as a key ingredient. Egg yolks contribute to the texture of ice cream, ensuring the richness and creaminess associated with premium ice cream.

Here's the secret. Use pasteurized eggs to eliminate the possibility of salmonella. Safest Choice Pasteurized Shell Eggs are pasteurized in a warm water bath, which is a natural process utilizing precise time and temperature to ensure the eggs are completely safe to consume without cooking. The red circle "P" stamped on each shell verifies that the eggs have been pasteurized using the Safest Choice precision method, and can be enjoyed in any recipe calling for raw or lightly cooked eggs without worry.

Making the ice cream is simple. Roast honey-drizzled pears, puree and combine with the eggs, cream, cinnamon and sugar. You're on the way to a fabulous holiday finale. Plus, it can be made a few days in advance - a real bonus for the holiday host.

For more exciting recipes, product information and store locator, visit www.SafeEggs.com.

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Honey-Roasted Pear Ice Cream

  • 4 medium-sized ripe Anjou or Bartlett pears, peeled
  • 3 tablespoons fresh lemon juice
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon
  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup packed light brown sugar
  • 2 Safest Choice Pasteurized Eggs, beaten
  • 1 tablespoon vanilla extract
  • Dash fine sea salt
  • 1/2 cup amaretti cookies, crushed (optional)

    1. Preheat oven to 425°F. Line 15 x 10-inch baking pan with aluminum foil; spray foil with nonstick cooking spray.
    2. Cut pears into 1/2-inch thick slices; brush with lemon juice. Place in pan; drizzle with honey. Bake 15 minutes, or until tender, stirring occasionally. Place pears and pan juices in food processor; add cinnamon. Process until smooth.
    3. In large bowl, combine pear mixture, cream, milk, sugar, eggs, vanilla and salt; stir until sugar is dissolved. Cover and refrigerate 1 hour or until completely chilled.
    4. Pour pear mixture into canister of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until desired firmness. Sprinkle with crushed cookies, if desired.

Cook Time
15 minutes

Preparation Time
20 minutes

Chill Time
1 hour

Freeze Time
20 to 25 minutes

Calories: 423g     Total Fat: 24g
Cholesterol: 138mg     Protein: 4g
Carbohydrates: 52g     Sodium: 81mg

Yield: About 1 quart or eight 1/2-cup servings
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SOURCE: Safest Choice Pasteurized Shell Eggs

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