INGREDIENTS

INSTRUCTIONS

In saucepan, combine 1 cup of the whipping cream with sugar over
medium heat; cook for about 5 minutes or until sugar dissolves.
Whisking constantly, gradually pour mixture over egg yolks in bowl.
Return mixture to saucepan; cook over medium-low heat for about 12
minutes or just until mixture coats back of spoon. Stir in remaining
whipping cream, vanilla, and pear liqueur.  Meanwhile, peel, core and
coarsely chop pears. Combine in saucepan  with 1/4 cup water; cook over
medium heat for 5 minutes or until  heated through. In blender or food
processor, pure pears with liquid.  There should be about 1-1/2  
cups.  Stir pear pure into custard. Place waxed paper directly on
surface and  refrigerate until completely chilled. Freeze in ice-cream
maker  following manufacturer's instructions.  [Can be made ahead and
frozen for up to 3 days.]  Recipe by Daphna Rabinovitch, manager
Canadian Living Test Kitchen  Luncheon Menu:[originating chef
indicated] Smoked Salmon Tartare [Alan  Johnston] Oxtail Consomm [Jamie
Kennedy] Roasted Shrimp With  Chanterelles And Sweet Corn [John Bishop]
Roasted Cornish Hens With  Shiitake Basil Stuffing [Anne Desjardin]
Fresh Pear Ice Cream [Daphna  Rabinovitch]  Source: Canadian Living
magazine, Sep 94 Presented in article by Donna  Paris: "Julia Child
Comes For Lunch"  [-=PAM=-]   PA_Meadows@msn.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 241.5mg
Sodium: 25.4mg
Potassium: 53.2mg
Carbohydrates: 39.4g
Fiber: 0g
Sugar: 37.6g
Protein: 3.6g