PEAK ICE RECIPES

Steps:

• In a 2-quart pan, combine sugar, water, lemon zest, cinnamon stick, and vanilla. Bring to a boil over high heat, stirring, and cook until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add pears and bring to a boil again. Cover, reduce heat, and simmer until pears are very tender (about 15 minutes). Remove and discard lemon peel and cinnamon stick.
• Transfer pear mixture to a blender or food processor. Add lemon juice and whirl until smooth. Pour into a 9-inch square pan and freeze until edges are frozen but center is still soft.
• Spoon mixture into a large bowl and, with an electric mixer, beat until smooth and creamy (or whirl in a food processor). Transfer to a freezer container and place a piece of plastic wrap directly on sherbet. Cover container tightly. Freeze until firm (6 to 8 hours at 0ºF or colder).
• To serve, scoop into 6 dessert dishes and garnish with mint.

Steps:

• Beat egg whites until soft peaks are formed, then add a dash of salt and beat until firm peaks are formed. In a sauce pan or microwave, heat corn syrup until boiling. Slowly drizzle the corn syrup into the egg whites while beating at high speed. Once entirely incorporated, continue beating at high speed for approximately 6 to 7 minutes. Beat in vanilla.