You think you’re not able to make your own Ice cream? You’re wrong! This is a simple starter recipe that tastes delicious and doesn’t require any special equipment.

First of all, don’t be intimidated by the idea of Commercial Ice Cream Machine making your own Ice cream.

Particularly the homemade version of ice-cream since you don’t require the ice cream maker in order to make it. In fact, it’s quite easy.

I should point out that this isn’t really an ice cream recipe, which is why “ice cream” is in quotes. It doesn’t contain any genuine cream. But after you take a mouthful of this goodness, you won’t even think about the cream.


Fresh pear flavors and cinnamon are a perfect match in this dessert perfect for the fall season.

I served this dish at an event recently, which was accompanied by simple caramel sauce that I made serving in a phyllo-dough mug.

Nearly any kind of fruit that is ripe pear can be used to make this recipe.

The ice cream made with pear would also make a great companion to a pumpkin pie or apple tart. Also, it can be served on its on its own. Remember this recipe to make for the holidays or for Thanksgiving!


This ice cream definitely is a stand-alone product.

For even more indulgence you can serve it by the caramel sauce you make yourself that is under 15 minutes create No candy thermometer is required.

Dessert recipes that are genuinely nutritious are my favorite. Too frequently, supposedly healthful dessert recipes are laden with artificial sweeteners, refined sugar, and other dubious components.


The homemade churro chips are incredibly simple to prepare and have all of the most famous flavors of Spanish Churros, cinnamon and sugar!

They’re made from flour tortilla shells as well as pantry staples, making them extremely affordable to make.

There is no easier or more affordable recipe than this one. Making four servings costs about $1.00.

Frozen bananas are simply put into a food processor, pulsed until they reach the consistency shown in the photo below, added chocolate, pulsed again until smooth, and then frozen.


  • 4 – 5 mature pear
  • 1 pint of heavy whipping cream
  • 4 egg yolks
  • 1 cup milk
  • 3/4 cup plus 2 tablespoons sugar
  • 1 tablespoon pumpkin pie spice (or cinnamon)


  1. Peel and core the pears. Cut them into smaller pieces and add two spoons of pumpkin pie spice and two tablespoons of sugar. Cook the pears in a pot on medium temperature for 6 to 7 minutes or until the they are soft. Puree the pears and place in a bowl to cool.
  2. In an additional mixing bowl, mix egg yolks and the rest of the cup of sugar. Mix until it is smooth. Set aside.
  3. In a pot, heat whisking cream, milk or whipping until warm, but be sure that the mixture is not brought to boiling. Once it is heated, add the ingredients to eggs one tablespoon at a time and mix. Don’t add too much cream mixture at one time because eggs could become cooked. Once the cream mixture as well as the egg mixture are combined then return the pan to the stove and cook at medium-low temperature for about 8 mins, continuously whisking. The mixture will begin to thicken. Remove the heat from the stove and place the the saucepan within an ice bath about 10 minutes to allow it to cool.
  4. Combine the pears and the mixture of cream into a bowl. put in the freezer. Mix thoroughly after 45 minutes. Then mix every thirty minutes over 2 hours until the mixture is completely smooth. Place in refrigerator in an airtight container.

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