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Obesity Discussion · 07-22-07, 08:08 AM

GINGER ICE CREAM WITH CARAMELIZED PEARS

Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:10:00

Calories: 352
Fat: 35 grams
Protein: 3 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 6 grams
3 1/2 cups heavy cream
1/2 cup water
1/4 cup grated fresh ginger
7 large egg yolks
2/3 cup granular sugar substitute
2 teaspoons unsalted butter
1 small pear, peeled, cored and cut into 1/4-inch dice
1/4 cup sugar free vanilla syrup
1. Combine cream, water and ginger in a heavy, medium
saucepan over medium heat. Bring almost to a boil;
remove from the heat and let stand 10 minutes.
2. Whisk egg yolks and sugar substitute in a large bowl
until lightened and thick. Gradually whisk half of the hot
cream into egg mixture; return mixture to pan. Cook,
stirring constantly, over medium heat until mixture
registers 170F on an instant-read thermometer or is
thick enough to coat the back of a spoon. Strain through
a fine-mesh strainer into an airtight container, pressing
with a spoon to extract liquid from ginger solids. Cover
and refrigerate until cold.
3. Pour mixture into ice cream maker and churn according
to manufacturer's instructions. Transfer to an airtight
container and freeze until ready to serve.
4. Just before serving, melt butter in a small skillet over
high heat; add pear and cook until tender and lightly
browned, 3 to 4 minutes. Pour syrup into a small serving
bowl; stir pear into syrup. Scoop ice cream into bowls;
top with pears.
Spicy ginger lends a sharp note to the caramel-coated pears
and rich ice cream.

07-22-07, 08:08 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Ginger Ice Cream with Caramelized Pears GINGER ICE CREAM WITH CARAMELIZED PEARS Servings: 10 Prep time: 0:20:00 Bake/Cook time: 0:10:00 Calories: 352 Fat: 35 grams Protein: 3 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 6 grams 3 1/2 cups heavy cream 1/2 cup water 1/4 cup grated fresh ginger 7 large egg yolks 2/3 cup granular sugar substitute 2 teaspoons unsalted butter 1 small pear, peeled, cored and cut into 1/4-inch dice 1/4 cup sugar free vanilla syrup 1. Combine cream, water and ginger in a heavy, medium saucepan over medium heat. Bring almost to a boil; remove from the heat and let stand 10 minutes. 2. Whisk egg yolks and sugar substitute in a large bowl until lightened and thick. Gradually whisk half of the hot cream into egg mixture; return mixture to pan. Cook, stirring constantly, over medium heat until mixture registers 170F on an instant-read thermometer or is thick enough to coat the back of a spoon. Strain through a fine-mesh strainer into an airtight container, pressing with a spoon to extract liquid from ginger solids. Cover and refrigerate until cold. 3. Pour mixture into ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. 4. Just before serving, melt butter in a small skillet over high heat; add pear and cook until tender and lightly browned, 3 to 4 minutes. Pour syrup into a small serving bowl; stir pear into syrup. Scoop ice cream into bowls; top with pears. Spicy ginger lends a sharp note to the caramel-coated pears and rich ice cream. Atkins - Ginger Ice Cream with Caramelized Pears Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________