Friday, June 12, 2009

Lemon Pear ice cream

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.

4 comments:

Patricia said...

Oh it sounds delicious! Maby another weekend...we are having fresh swedish strawberrys this weekend... =)

Have a nice weekend!
/Patricia in Sweden

Anne Reeves said...

Ohhhh...fresh swedish strawberries! Sounds like heaven. Have some for me, okay?

The Summer Kitchen Interiors said...

Hello Anne! This sounds simply devine....and to think I can use my delcious canned pears from last year - YUM!

MmeBenaut said...

I watched icecream being made on a TV cooking program last week. It did look quite easy - if one has an icecream maker which unfortunately I don't. I am stuck on a honey icecream made commercially though and I just love that.
Your recipe looks quite good Anne and I have to say that the finished product looks absolutely delicious and beautifully presented too.