Fresh Pear Ice

"From the "International Vegetarian" cookbook. Note: prep time does NOT include freezer time."
photo by breezermom photo by breezermom
photo by breezermom
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:




  • In a 2-quart pan, combine sugar, water, lemon zest, cinnamon stick, and vanilla. Bring to a boil over high heat, stirring, and cook until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add pears and bring to a boil again. Cover, reduce heat, and simmer until pears are very tender (about 15 minutes). Remove and discard lemon peel and cinnamon stick.
  • Transfer pear mixture to a blender or food processor. Add lemon juice and whirl until smooth. Pour into a 9-inch square pan and freeze until edges are frozen but center is still soft.
  • Spoon mixture into a large bowl and, with an electric mixer, beat until smooth and creamy (or whirl in a food processor). Transfer to a freezer container and place a piece of plastic wrap directly on sherbet. Cover container tightly. Freeze until firm (6 to 8 hours at 0ºF or colder).
  • To serve, scoop into 6 dessert dishes and garnish with mint.

Questions & Replies

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  1. Delicious! Mine sat in the freezer for longer than the 6 to 8 hours so I could grab a pic in the daylight. So it was really hard......think it would be better just after the 6 to 8 hours. Regardless, it was so yummy. Very sweet. I used some local pears from a produce co-op I buy from. They are a bit sweeter than your normal pears from the store. So if you use bosc or anjou, the sugar amount is probably perfect. This is alot like an Italian ice. Thanks for sharing your yummy recipe. Made for Football Tag, week 5 2011.
  2. I followed this easy recipe exactly and it was perfect, so refreshing on a hot day or night for desert. My DH described it as tasting like pears and custard, I at first could not taste this, but then after I had more of a taste he was right! Delicious and very refreshing and so light, after a heavy meal. Thanks Bayhill for a great recipe.
  3. This is not even completely frozen yet, and I can tell you this is one of those quiet recipes that comes from behind and socks a punch. I could *barely* stop tasting it while it was bubbling happily away in the pan. I followed this recipe exactly, except for the picture, which I added a bit of lime zest for the color. No need to change anything here. The pears come up with a distinct taste, however; it does not overpower the sorbet, just brings its own sweetness of nature. The lemon is such a nice touch here, works perfectly because it does have a bit of continued taste after swirling the cold ice around your mouth. After devouring, you feel refreshed as well as your palette and it settles nicely and happily in your stomach. I can hardly wait until the summer arrives back on the farm so when I go to grab our own fresh pears, this will bring delight all over the county. Thank you so much, Bayhill for a delightful, beyond compare, taste sensation.


<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
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