No-Churn Pear & Parmesan Ice Cream With Roasted Pistachios

• 200 milliliters sweetened condensed milk
• 200 milliliters heavy cream
• 75 grams greek yogurt
• 4 pears
• 60 grams finely grated Parmesan cheese
• pinch of salt
• roasted pistachios

1. Place the peeled, cored and sliced pears in a steamer basket set in a pot filled with 4-5 cm of lightly boiling water. Cover and steam for 10 - 12 minutes, or until pears are tender. Puree with an immersion blender and set aside to cool.
2. Meanwhile, mix all the other ingredients (except for the pistachios) until you have a thick cream.rnAdd the cooled pear puree and mix again until well combined.
3. Pour in a container, put in the freezer and be patient. It's worth the wait.
4. Serve with fresh pears, roasted pistachios and a drizzle of maple syrup mixed with aged balsamic vinegar. Enjoy!

milliliters, cream, greek yogurt, parmesan cheese, salt, pistachios

Taken from food52.com/recipes/46796-no-churn-pear-parmesan-ice-cream-with-roasted-pistachios (may not work)