Pear Ice Cream
Calories/100g
224
kcalSweetness
18.8
%Yields
11⁄2
quarts/literWeight
1384
gI made this without cooking. The stabilizer I used hydrates cold but this recipe can be cooked as well. See notes below.
Ingredients
Pear (Canned, drain the juice, weight is for the pears only)
500gMilk (3%)
150gCream (40%)
200gCreme Fraiche (34%)
200gSkim milk powder
75gEgg yolk (3)
51gSucrose
140gDextrose
60gVanilla extract
5gStabilizer (see note below)
2gMalic acid (or citric acid or lemon juice)
Optional! Add to taste (0-2 tsp)
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a blender
- Blend on medium until smooth
- Add the dry ingredients
- Blend on medium for one minute
- Add malic acid to taste
- Strain
- Run in ice cream machine
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 11.1 % |
| Total fat | 12.1 % |
| MSNF | 7.8 % |
| TSNF | 28.7 % |
| Total solids | 40.8 % |
| POD | 187.8 |
| Freezing point | -3.4°C, 25.9°F |
| Weight | 1384.0 g |
| Final weight | 1384.0 g |
| Serving temp | -16.5°C, 2.2°F |
| Energy/100g | 224 kcal |
| Energy/100g | 224 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 1.0 % |
| Protein | 3.4 % |
| Total sugar | 21.9 % |
| Sugar | 17.6 % |
| Lactose | 4.3 % |
| Lactose/Water | 7.2 % |
| MSNF/Water | 13.2 % |
| Other solids | 3.1 % |
| Cacao solids | 0.0 % |
| Water | 59.2 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.24 % |
| Salt | 0.0 % |
| Alcohol | 0.1 % |
| HF | 0.0 |
| PAC se | 284.3 |
| PAC normalized | 480.0 |
| FP SE | -3.0°C, 26.6°F |
| FP MSNF | -0.3°C, 31.4°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | -0.1°C, 31.8°F |
| HF@Serving temp | 75 |
Looking forward to trying this. Thanks for sharing your recipes. In the US, canned pears come packed in heavy syrup, light syrup, or water. Which would you recommend? Alternatively, I would assume you could use a bottle of lead nectar, assuming no extra sugar or water has been added.
I think I used pears in light syrup for this one.
Thanks for the response. I’ll adjust it in the calculator. I’m intending to make a pear, rhubarb and cinnamon ice cream.
Hi I have a couple of questions: What’s the reason for creme fraiche being included and could this be adapted to work without it?
The creme fraise is just for taste so you can absolutely work without it.
You will have to increase cream and milk, use the calculator or try 150g extra cream and 50g extra milk.