| 1 | In saucepan, combine 1 cup of the whipping cream with sugar over medium heat; cook for about 5 minutes or until sugar dissolves. |
| 2 | Whisking constantly, gradually pour mixture over egg yolks in bowl. |
| 3 | return mixture to saucepan; cook over medium-low heat for about 12 minutes or just until mixture coats back of spoon. |
| 4 | Stir in remaining whipping cream, vanilla, and pear liqueur. |
| 5 | meanwhile, peel, core and coarsely chop pears. |
| 6 | Combine in saucepan with ?cup water; cook over medium heat for 5 minutes or until heated through. |
| 7 | In blender or food processor, pure pears with liquid. |
| 8 | There should be about 1-?cups. |
| 9 | stir pear pure into custard. |
| 10 | Place waxed paper directly on surface and refrigerate until completely chilled. |
| 11 | Freeze in ice-cream maker following manufacturer"s instructions. |
| 12 | [can be made ahead and frozen for up to 3 days.] |
| 13 | recipe by daphna rabinovitch, manager canadian living test kitchen |
| 14 | luncheon menu:[originating chef indicated] smoked salmon tartare [alan johnston] oxtail consomm [jamie kennedy] roasted shrimp with chanterelles and sweet corn [john bishop] roasted cornish hens with shiitake basil stuffing [anne desjardin] fresh pear ice cream [daphna rabinovitch] |
