Pear Ice Cream

One recipe yields about 1 kg of pear ice cream.

Rinse the pears, peel them, remove the core and strain the pulp through a sieve into a suitable bowl. The pear pulp should be 450 g. Using a whisk or electric mixer, add the whipped cream, vanilla sugar, sugar, grated orange peel and strained orange juice and mix for ten minutes. Freeze the mixture in the ice cream maker.

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