Pear Amaretto Gelato

To make the custard base:
Heat the cream until it is beginning to bubble, then cool slightly. In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture gradually. Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon. Remove the bowl from the pan and let it cool for 12 hours overnight in the fridge.

To make the pear puree:
Put all ingredients in a saucepan and cook over medium-low heat for 10 minutes, stirring occasionally. Let cool in the fridge overnight.

Freeze ice cream maker bowl according to the manufacturer’s instructions.

The custard must be completely cooled when you put it in the ice cream maker. Whisk cold custard base into cold pear puree. Immediately pour pear custard into the cold ice cream maker.

Depending on your ice cream maker, mix times can vary between 20-40 minutes. Before gelato is almost firm and mixed, pour in liqueur. The gelato will expand and have stiff peaks indicating that it is ready. Put in freezer until ready to serve.

To make the garnish:
Roast butter and sliced pears in glass dish at 350ºF for 1 hour. Pears should be browned and skin should be wrinkled when done. Serve cool or hot.

To assemble:
Spoon gelato into a bowl and top with chopped pecans and roasted pears.

Makes about 1 quart.