Last updated on April 30, 2023
We are Italians and share our original pear gelato recipe with the ice cream maker. Light and creamy with fresh pears, milk, cream and without eggs. We prepare it step by step
Pear ice cream is not a very common flavor in Italian ice cream parlors.
Too bad, because it actually has a very delicate taste. Like other fruit ice cream, you can make it in at least two ways: as sorbet with water or as proper ice cream with milk.
The first contains only pears, sugar and water and is a delicious summer dessert. The taste of the pear is very strong, but the dessert is slightly less creamy than a traditional gelato.
On this page we make pear ice cream: with milk, whipping cream, sugar and no eggs.
We make pear ice cream based on the gelato recipe without egg, which we call fiordilatte in Italy .
In addition to pears, it contains sugar, milk and whipping cream. Cream and milk make the ice cream texture smooth, but they also dilute the flavor of the pears. So we try to make a balanced mix.
Pears are also quite a sweet fruit, so we can add less sugar than usual.
Contrary to what is often stated in the manual of the ice cream maker, fruit ice cream does not need eggs: we use them as a thickener for other ice cream flavours, but in homemade gelato they are often not necessary.
Without the eggs, making ice cream with pears is easy and quick: it's ready in less than an hour.
| Ingredient image | Ingredient name | Cups | Grams | Ounces |
|
Pear | 8.82 oz | 8.82 oz | 250 g |
|
Whole milk | 0.6 cup | 5.29 oz | 150 g |
|
Whipping cream | 0.6 cup | 4.94 oz | 140 g |
|
Sugar | 0.4 cup | 2.82 oz | 80 g |
To make a creamy and «firm» ice cream, we use fresh whole milk 3.5% fat; fresh whipped cream 35% fat; white sugar.
All ingredients must be cold from the fridge; as cold as the mixture you pour into the ice cream maker should be.
We've updated the recipe with a practical tool that makes it easy to calculate ingredients and quantities.
One of our servings of ice cream is equivalent to about three scoops of ice cream.
For each ingredient we indicate both the volume in cups and the weight in ounces and grams.
👉 To be accurate we prefer to weigh all the ingredients: both solids and liquids before pouring them into the ice cream mixture.
For this you need a kitchen scale, preferably a digital one, which usually expresses the weight in ounces (oz) and/or grams (g).
For this recipe we use a popular model compressor ice cream maker.
The preparation steps are the same for most ice cream makers on the market, including the models with freezer bowl.
👉 Read also our guide on how to use the ice cream maker.
The manual of the ice cream maker often does not state this, but it is important to pour the ice cream into the already cold ice cream maker.
So if you're using a compressor ice maker, turn the ice maker on first.
Usually the ice maker takes 10-15 minutes to cool down.
Our ice cream maker takes just under 10 minutes, and we pour the ice when it marks a temperatura of almost -22 °F (-30 °C).
If you use an ice cream maker with a freezer bowl, make sure it is already well frozen.
Wash the pears, peel and cut into small pieces. Cream and milk must be cold from the refrigerator.
Pour the milk, whipping cream and sliced pears into a measuring cup.
Mix everything with a hand blender until smooth. Make sure you have chopped the pears well: the smoother the mixture, the tastier the ice cream.
Pour the ice cream mixture through the opening on the lid of the ice cream maker, with the mixing paddle moving.
Make sure that the ice machine is cold and ready to make ice cream, at least -7.6 °F (-22 °C)
👉 It is important to pour the ice cream when the ice cream maker is very cold: this applies to all ice cream makers, the ones with compressor and those with freezer bowl.
You can observe the state of the ice through the transparent lid of the ice cream maker.
After about 20 minutes, the mixture will begin to resemble ice cream.
The ice cream maker should take about 30-40 minutes to produce gelato. Usually the mixing paddle of the ice cream maker stops automatically when the ice cream is ready.
When in doubt, it is better to leave the ice cream in the ice cream maker a little longer.
Freshly made homemade ice cream is very soft: you can eat it right away, or you can put it in the freezer for an hour to firm.
Your Italian pear gelato is ready, light and creamy. 🔊 buon appetito 🍨🍐
In the restaurant in Italy, when you finish eating, the waiter will ask: 🔊 andava tutto bene? (was everything fine?)
In Italian there is an expression:
«Al contadino non far sapere quanto è buono il formaggio con le pere».
Which we can literally translate into English as «Don't let the farmer know how tasty the cheese with pears is».
The combination of cheese and pears is actually very good: just like the ice cream we prepare in this page.
The Italian words of this page:
| 🔊 Gelato Italiano | Italian ice cream |
| 🔊 Pera | Pear |
| 🔊 Gelato alla pera | Pear ice cream |
I am Italian from Trentino. I studied philosophy in Padua and worked for many years between Milan and Amsterdam in the field of media and culture.
Since 2021 I write on All Italian to practice foreign languages; meanwhile I share with you the customs and traditions of my country, and the recipes that I prepare at home.