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1
Cut the pears into 1/2-inch (2-cm) pieces.
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2
Cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until the pears are cooked through, about 10 minutes.
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3
Puree in a food processor or blender until smooth.
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4
You should have about 1 1/2 cups (375 ml) puree.
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5
Use a chefs knife to cut the pecorino into very thin slices, then chop the slices into small pieces about the size of grains of rice.
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6
Put them in a large bowl, add the sour cream, and set a mesh strainer over the top.
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7
Warm the half-and-half and sugar in a medium saucepan.
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8
In a separate medium bowl, whisk together the egg yolks.
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9
Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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10
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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11
Pour the custard through the strainer and stir it into the pecorino and sour cream.
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12
Mix in the lemon juice and pear puree, then stir until cool over an ice bath.
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13
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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14
Serve with Marsala-Roasted Pears.
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15
For 6 servings, lop a small piece off the bottom of 6 Bosc pears.
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16
Set them upright in a baking dish just big enough to fit them all snugly and pour 3/4 cup (180 ml) Marsala wine over the pears.
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17
Sprinkle with 1/3 cup (65 g) sugar, then bake in a preheated 375F (190C) oven for 40 minutes, basting the pears with the juices occasionally.
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18
Serve warm or at room temperature, with a scoop of Pear-Pecorino Ice Cream and a spoonful of the Marsala syrup.
