Pear sorbet and creamy lemon ice cream recipe

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Jewish
cooking



Recipes
with pear


Lemon
recipes

 
 

Pear sorbet

 

Creamy lemon ice cream

 

Bring 1 cup of water to the boil and add the pears. Simmer for 15 minutes. Add the rest of the ingredients and puree the mixture. Allow it to cool down, put in the freezer for 4 hours and stir well every half hour.

Pear sorbet is a recipe from the Jewish cuisine. It is not allowed to have dairy after meat dishes, and there are not so many desserts without dairy.

Heat the milk with the sugar, add the yolks and reheat slowly while stirring until it thickens but don't boil. Add the cream and the lemon curd. Allow the mixture to cool down. Freeze in an ice cream machine or in the freezer (stir every hour).