Red Pear Sorbet & "ice Cream" W/ Pralines & Ca

Ingredients

3 ripe pears
6 ml lemon juice
240 ml water
26 gr granulated sugar
1 gr lemon zest
26 gr granulated sugar
2 egg yolks
16 pecan
20 ml cream
260 gr egg
2 stainless steel bowls
2,400 ml saucepan

Instructions

thermometer, ice-cream freezer, dinner fork, nonstick baking sheet, 2 2 litre plastic containers, double boiler Core and quarter the pears (do not peel). Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 tablespoon lemon juice. Refrigerate until needed. Heat the water, sugar, and lemon zest in a 2.5-qt saucepan over medium-high heat. Whisk to dissolve sugar. Bring to a boil and boil for about 5 minutes until slightly thickened. Pour the hot sugar mixture over the grated pear and stir. Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes. When cold, freeze in an ice-cream freezer following the manufacturer's instructions. Transfer the semi-frozen sorbet to a plastic container then freeze for several hours. Serve within 2 days. Directions Continue>>>