Pear Ice Cream

From: Brewer E and Brewer D. “Pear Ice Cream.” The Best of Silver Hills Cookbook. Silver Hills Publishing, 1996. Print.

1 cup cashews, raw and washed
1 cup pear juice (drained from canned pears used below)
¼ tsp salt
1 tsp vanilla
1/3 cup honey or maple syrup
1 quart canned pears
¼ cup soy milk or soy milk powder (optional)
Directions:
1. Place cashews and pear juice in blender and blend until creamy. Do not under blend.
2. Add remaining ingredients and blend well again.
3. Pour mixture into a flat 9" x 12" plastic container (I pour it into ice cube trays so I can easily portion the amount we take out of the freezer to eat at one time).
4. When ready to serve, remove frozen mixture from freezer and cut it into 2" strips.
5. Put the frozen strips through a Champion juicer (can use food processor and process until smooth) and serve with your favorite desserts.
Pear Ice Cream Variations
1. Maple Walnut Ice Cream: Add 1 Tbsp. of maple flavoring and ½ c chopped walnuts or
pecans to the basic recipe.
2. Fruit Sherbets: Replace pear juice with 1 c of any flavor fruit juice concentrate (lime, orange, grape, etc.).
3. Fruit Ice Cream: Add 1 c of your favorite whole fresh fruit (strawberries, raspberries. blueberries, sliced peaches, etc.) to the basic recipe.
4. Mocha Ice Cream: Add 1 c carob chips and 2 Tbsp. instant coffee substitute to the basic recipe. Tips: If you don't have a Champion juicer, cut the
frozen mixture into small cubes and puree them in a food processor or blender. Add a little non-dairy milk to help make it smooth (I don't usually need to add this). This recipe also works in an ice cream maker.