Creme de Menthe Ice Cream and Pears
(McCalls Company Cookbook 1965)
2 quarts soft vanilla ice cream
1/4 cup green creme de menthe
1 can (1 lb, 13 oz) pear halves, well chilled
1 can (8 oz) chocolate syrup
Turn ice cream into large bowl.
With rubber scraper, swirl creme de menthe into soft ice cream just enough to make streaks. Do not overmix. Turn ice cream into 3 or 4 ice cube trays and freeze until firm, about 4 hours.
To serve: arrange drained pear halves in large compote. Mound scoops of ice cream on top and pour on syrup.
8 servings.
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