Pear sorbet
Creamy lemon ice cream
- 4 PEARS, cleaned and cut
- 1/2 CUP SUGAR
- 1 LEMON, rind and juice
- 1 GLASS ORANGE LIQUEUR
- 100 GRAM SUGAR
- 3 DECILITER MILK
- 2 DECILITER CREAM
- 3 EGG YOLKS
- 6 TBSP LEMON CURD
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).
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