If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This sherbet is refreshingly light, a great confectionery side with cookies, pies or cakes. Very ripe pears soft to the touch or Trader Joes pear halves in a jar of white grape juice, my favorite to use, work beautifully for this recipe. It is very easy to put together, most all the ingredients are pureed in a blender. I was originally inspired by an older Food52’s pear holiday theme; and I credit this frozen treat’s success to my intuition, The Ultimate Ice Cream Book and online Food52 recipes I read! —lapadia
Makes one quart
- Instructions are for using a Cuisinart Ice Cream maker, the freezer bowl must be chilled overnight; otherwise, follow your ice cream maker's instructions.
- 3 cups very ripe juicy pears - peeled and cubed
- OR... a jar of Trader Joe's pear halves in white grape juice, my favorite to use.
- 1 teaspoon vanilla
- 1 pinch of sea salt
- Fresh grated nutmeg – 10 grinds
- 1/2 cup powdered sugar
- 1/4 cup light corn syrup
- 2 tablespoons coconut liqueur (Malibu Carribbean rum)
- 1 cup half & half cream (use heavy cream if you prefer)
- Optional - Shredded sweet coconut garnish for a snowy effect
- In a blender, combine first 6 ingredients, puree - about 30 seconds, or until the ingredients are blended.
- Pour the pear puree into an 8 cup container, preferably with spout & handle so that it will be easier to pour, later.
- Stir in the cream and coconut liqueur until well blended.
- Place in the freezer for 20 up to 30 minutes.
- Place the ice cream maker’s freezer bowl and any attachments needed onto the machine base; turn ON, stir the puree a couple times to blend in any of the puree that had started to freeze.
- Pour puree into the freezer bowl and let churn until thickened, about 25 – 30 minutes. The sherbet will have a soft texture at this point.
- Cover the freezer bowl and place it into the freezer to let the sherbet set until firm enough to form into balls.
- Once set, using an ice cream scoop form into balls and keep them in an airtight container until serving time.
- Optional - garnish with sweetened coconut shreds for a snowy effect.
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Pears
Patriotic Ice Cream Sandwiches
Independence Day, the frozen dessert way
Ice cream, cookies, and independence.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.