Nutrition	%GDA	Range
Energy Kcal	440
Protein	16.14%
Other Carbohydrate	2.01%
Sugar	33.20%
Fat Saturated	73.44%
Fat Unsaturated	19.32%
Fiber	5.51%
Sodium	3.74%
Salt	4.17%

1. Preheat the oven to 190C/375F/Gas Mark 5. 2. For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat. 3. Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. 4. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon. 5. Stir in the double cream and pear cider, preferably Cornish and set aside to cool completely. 6. Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.) 7. Meanwhile for the pear jam, cook the pears (peeled, core removed, chopped) and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a pur