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Gelato alla Pera con Noci & Grappa

Gelato alla Pera con Noci & Grappa

Ingredients:
2 cups heavy cream
2 cups whole milk
1 2-inch piece vanilla bean, split lengthwise
2 egg yolks
1/2 cup sugar
2 tablespoons vanilla extract
2 cups fresh chopped pere (Italian for pears)
3/4 cup chopped noci (Italian for walnuts)
Grappa – as much as you wish

Directions:
Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat until
mixture almost boils, about 5 – 8 minutes. Reduce heat to low. Meanwhile beat yolks, sugar
and vanilla extract in a small bowl until light yellow and smooth, about 1 – 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 – 4 minutes. Cool completely. When cool, scrape seeds from vanilla bean and add to gelato mixture. Stir until well combined. Pour into freezing chamber of an ice cream maker. Freeze until thickened, about 20 – 25 minutes. Add fresh pears and walnuts to gelato during the last 5 – 10 minutes of freezing. Transfer to an air-tight container and freeze until firm, about 2 hours. Place mixture in a covered container and store in the refrigerator overnight. Or chill over an ice bath for about 30 minutes if you wish to make gelato right away. Drizzle grappa on top of gelato right before serving.