Amaretto Pear Gelato Recipes

AMARETTO PEAR GELATO

Steps:

• In a large saucepan, combine the pear or apple juice, amaretto, and 1/2 cup sugar. Heat the mixture over medium heat, stirring until the sugar is dissolved. Add the pears and poach for 35 to 40 minutes, or until tender but not falling apart. Using a slotted spoon, transfer the pears to a plate. Reduce the cooking liquid for 20 minutes, or until slightly thickened. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until needed.
• In a medium saucepan, combine the milk and salt. Heat over medium heat until bubbles form around the edges. Remove from heat and cover to keep hot.
• In a blender or food processor, blend the 2/3 cup sugar and the egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk.
• Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon, Remove the pan from heat and set it in a bowl if ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
• Chop 6 of the pear halves, refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer's instructions.
• To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop gelato on top of each pear half, spoon some of the reduced cooking liquid over, and garnish with chopped hazelnuts. Makes 1 1/2 quarts, serves 6.

AMARETTO ICE CREAM

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

PEAR AND AMARETTO ICE CREAM

Steps:

• Mix the pears, lemon juice and pear juice together in a large saucepan. Heat the ingredients slowly over medium heat until they boil. Stir as needed.
• Remove the pear mixture from the stove and pour it into a blender. Blend the pears until smooth. Put the pears in the refrigerator for 30 minutes or until cold. Set aside.
• Combine the honey, egg yolks and sugar in a large bowl. Whisk the ingredients until blended.
• Warm up 1 cup of heavy cream in a small saucepan until it simmers. Remove the cream from the heat and gradually stir it into the egg yolk and honey mixture.
• Put the batter in a large saucepan and carefully stir the mixture over low heat for about 6 minutes or until it thickens. Do not let the ingredients boil.
• Pour the ingredients into a bowl through a strainer. Stir in the second cup of heavy cream. Chill the batter in the refrigerator for 30 minutes.
• Add the amaretto, and pear mixture to the cold batter. Stir until the ingredients are well-blended.
• Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions). Transfer to plastic container and place in the freezer for 4 or 5 hours before serving.
• Serving tip: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.

AMARETTO PEAR PARFAITS

Steps:

• Combine pears through sugar and liqueur, cover and chill 1 hour.
• Spoon layers into each of 4 8-oz glasses in this order: 1 Tbs crumbs, 3 Tbs pear mixture, 3 Tbs yogurt or frozen yogurt. Repeat layers.
• Sprinkle 1 Tbs almonds over top of each parfait. Chill until serving time.