I'm not sure what you thought you were doing this weekend, but I think you should make this ice cream instead. Seriously. It is that good.
Lemon Pear Ice Cream
1 can (29 oz) of pear halves
1 cup pear juice (from can)
1 small (5 oz) 2% fat plain Greek yogurt
1 cup whipping cream
1 box (3.4 oz) of lemon Jell-o gelatin
1/2 box (3.4 oz) instant lemon Jell-o pudding
Open can of pear halves and drain 1 cup of pear juice into a measuring cup. In a food processor, pulse the drained pears to a fine slush. In a large bowl, whisk or beat together the yogurt, whipping cream, lemon jello, lemon pudding, pear juice and pear slush. Pour into an ice cream maker and process until it is the consistency of soft-serve ice cream. Serve immediately with a garnish of fresh mint.
For hard ice cream (shown above), you can spoon the ice cream into an airtight container and freeze. Although, when frozen solid, the ice cream is so cold that the complex flavor profile is harder to detect. I find that the soft-serve consistency allows the subtle flavor to come through.