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1 c. granulated sugar
4 sprig fresh thyme
1/2 vanilla bean
4 medium Asian pears
- In a large saucepan over high heat, bring 1 cup water and the first 3 ingredients to a boil. Reduce heat to low and simmer until sugar is dissolved, 3 to 4 minutes. Remove from heat and let syrup steep for 30 minutes. Discard thyme sprigs and let syrup cool completely, about 1 hour.
- Transfer syrup to a food processor or blender, add pears, and puree until smooth. Pour into a large bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- In an ice-cream maker, process sorbet mixture according to the manufacturer’s instructions. Transfer to a baking pan, cover with plastic wrap, and freeze until firm, at least 2 hours. Serve garnished with a small sprig of thyme, if desired.