Nashico

• More recipes from food
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Ingredients

• 8 Nashi
• 2 ½ cups plain yoghurt
• 1 cup sugar
• 3 tablespoons lemon juice
• 1 dry bay leaf
• 1 vanilla bean , split length wise and scraped

Method

Place the yogurt in a fine sieve or cheesecloth lined strainer over a bowl. Refrigerate for about one hour, until about 1/2 cup of liquid has drained from the yogurt. Discard liquid and set yogurt aside. Peel, core and chop pears into ½ inch pieces. Combine Nashi, sugar, lemon juice, vanilla beans, seed scrapings and the bay leaf into a saucepan and simmer over medium-low heat until syrup thickens and pears are very soft, about 25 minutes. Puree the mixture in a bowl until smooth. Pass the puree into a fine sieve or cheesecloth lined strainer into a bowl over an ice water bath. Discard the solids . Let stand until chilled. Remove from ice water bath and whisk yogurt into the pear mixture. Transfer to an ice cream maker and freeze according to the manufacturers instructions. Makes 1 ½ quarts.