MAKES 1L // HANDS-ON 20 min // HANDS-OFF 480 mins

INGREDIENTS
3–4 leftover red-wine pears, plus syrup reduction
750 ml cream
385g tin condensed milk
2 egg whites
Pecans, lightly toasted, finely chopped, to garnish

METHOD
1. Remove poached pears from the syrup and cut into small cubes. Return to the syrup.
2. Pour cream into a metal bowl and whip until soft peaks form. Add the condensed milk and continue to whisk until stiff peaks form.
3. In a glass bowl, whisk the egg whites until stiff. Fold into the whipped cream.
4. Stir the whipped mixture through the pears and syrup, for a beautiful swirled effect.
5. Pour into a freezer-proof container and freeze for at least 8 hours.
6. Serve ice cream garnished with pecans.