PEAR-GINGER ICE CREAM Indulge in a homemade ice cream that rivals premium brands for richness and flavor. For a fun garnish, top each serving with a waffle cone wedge dipped in melted white chocolate and coarse sugar. 2 ripe pears, peeled, cored, and chopped 3 tablespoons sugar 4 cups whole milk 1 1-inch piece fresh ginger, peeled and sliced 10 egg yolks 1 1/4 cups sugar Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.

Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.

Whisk together egg yolks and 1 1/4 cups sugar in a large bowl; gradually whisk in the hot milk. Return all to saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat. Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes; stir constantly. Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight.

Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Stir in pear mixture after ice cream has thickened. Ripen for 4 hours.

Makes about 2 quarts or 16 (1/2-cup) servings.

1 Serving - 1/2 cup: Calories: 154, Fat: 5g (Saturated: 2g), Cholesterol: 141mg, Sodium: 35mg, Carbohydrate: 23g, Protein: 4g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]