Title: Sep-dinner: fresh pear ice cream
 Categories: Dairy, Fruits, Desserts
      Yield: 4 Cups
 
  1 1/2 c  Whipping cream
    3/4 c  Granulated sugar
      4    Egg yolks, lightly beaten
    1/2 ts Vanilla
      1 tb Pear liqueur [optl]
  1 1/2 lb Ripe pears [=3]
 
  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.]