The Perfect Pear: Pistachio Pear Ice Cream

• 2  1/2 cups of whole milk
• 1/2 a cup of poached pears chopped
• 2 tablespoons poached pears liquid
• 1 cup of heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon of salt
• 1 vanilla bean
• 2  1/2 tablespoons of cornstarch
• 2 tablespoon of honey
• 1/4 cup chopped pistachios
• 1  1/2  poached pears

Using a food processor puree the poached pairs, and set aside.

Combine 2 tablespoons  of the poached pair liquid with the corn starch and stir until the cornstarch has dissolved in a bowl.

Combine the milk with the rest of the heavy cream, granulated sugar, salt, and vanilla bean in the sauce pan. Set aside.

In a bowl, prepare an ice bath for the sauce pan. This will be used to chill the ice cream base afterwards.

Move the sauce pan with the milk mixture to the stove and bring to a simmer on medium heat. Once the mixture is at a steady simmer, heat the mixture for 6 minutes, stirring with a whisk.

Reduce heat to low and, while stirring, add corn starch mixture.

Increase back to medium heat and cook for another 2 minutes, stirring constantly.

Remove from heat and submerge the sauce pan into the ice bath. Keep stirring! This will help cool the ice cream base more quickly and evenly.

Once the mixture has cooled down place in an airtight container and let refrigerate for an hour.

Then add the mixture to the ice cream maker and turn it on. Make sure you follow the direction of your ice-cream maker.

While the ice cream is churning add in honey, pistachios, and pear puree.

It took about 20 minutes for my ice-cream to churn and set up.

Scoop the ice cream into freezer-safe pans, and cover with airtight lids, and freeze overnight.