Pear Stracciatella Ice Cream

Name: Pear Stracciatella Ice Cream
Yield: Makes 2 quarts
Ingredients: 4 1/4 cups sugar; 1 tablespoon fresh lemon juice; 1 vanilla bean, halved lengthwise; 5 Anjou or Bartlett pears, peeled; 3 large egg yolks; Pinch of salt; 1 cup milk; 1 cup heavy cream; 1 tablespoon Poire William (pear brandy; optional); 1/4 teaspoon pure vanilla extract; 6 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled; Chocolate Syrup (recipe follows); 1 cup heavy cream; 1/2 cup light corn syrup; 12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped; 2 tablespoons Poire William (pear brandy; optional); (makes 2 2/3 cups)

January 26, 2012

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.

Cooks' Note

The yolks in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe notes

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