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1
Whisk together egg yolks and 1-1/4 cups sugar in a large bowl.
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2
Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan.
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3
Gradually whisk the hot milk into the egg mixture. Return all to saucepan. Cook and stir over medium heat for 4-5 minutes until mixture just coats a metal spoon.
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4
Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes. Stir constantly.
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5
Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight.
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6
Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight.
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7
Next day pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).
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8
Stir in pear mixture after ice cream has thickened.
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9
Transfer ice crem to plastic container and place in the freezer for at least four hours before serving.
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10
Serving: take it out of the freezer for 10 minutes before serving, or longer, so it comes to the right scooping temperature.
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11
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
