FoodNashi Ice Cream

Nashi Ice Cream


  • 8 Nashi peeled, cored, chopped
  • 2 cups milk
  • 1 cinnamon stick
  • 6 large egg yolks
  • 1/3 cup sugar
  • 2 cups heavy cream


Bring the milk and cinnamon stick to a simmer over medium heat. Cover and remove from heat. Allow to steep for 30 minutes. Remove and discard the cinnamon stick. Set aside milk. Cook Nashi over medium heat for about 45 minutes until they become a thick sauce. Let cool then blend or puree in blender. Set aside. Combine the egg yolks and sugar and beat on medium speed for about 5 minutes until very thick and pale yellow. Return the milk to medium-low heat and simmer. Add half of the hot milk to the egg yolk mixture and whisk until blended. Stir the egg yolk mixture back into the saucepan with remaining milk and cook over low heat stirring constantly until mixture is thick enough to coat spoon. Remove from heat and stir in cream immediately. Pass mixture through a fine sieve or cheesecloth lined strainer into a medium mixing bowl set in on ice water bath. Stir in pear puree and chill. Freeze in an ice cream maker,  according to instructions. Makes 1 quart.