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Pear and Pernot Gelato
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
6
3 cups milk
1/2 cup sugar
3 strips lemon peel, yellow part only
6 egg yolks
1/2 tsp anise extract
1/4 cup Pernot
2 lbs canned pear halves in juice, drained (reserve liquid)
Method/Steps
1. In a large pot, combine milk, sugar and lemon peel. Stir over medium heat until milk is scalding. In a bowl, whisk 1 cup milk into yolks, then whisk egg mixture back into pot. Stir over medium-low heat until custard coats the back of a metal spoon in a smooth, thin layer, 10 minutes; discard peel. Stir in anise extract and liquor; cool, cover, chill.
2. In a blender, purée pears with 1/3 cup of the reserved liquid. Stir into chilled custard.
3. Pour mixture into a container of an ice cream maker and freeze according to the manufacturer's directions. Cover gelato with plastic wrap, top with lid and freeze until firm, 6 hours to 3 weeks.