Pear-Caramel Ice Cream

Name: Pear-Caramel Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 3 medium-sized ripe pears, peeled and cored; 3/4 cup plus 2 tablespoons (180 g) sugar; 2 cups (500 ml) heavy cream; 1/8 teaspoon coarse salt; A few drops freshly squeezed lemon juice

December 9, 2011

This ice cream combines the best of two worlds: deeply caramelized sugar and sweet, juicy pears. Use the ripest, most flavorful pears you can find, since you want the flavor of the pears to stand up to the slightly burnt taste of the caramel. I recommend Comice or Bartlett pears, which have a heady, roselike aroma when ripe. Don’t be alarmed if the sugar hardens and crackles when you add the pears. Keep cooking, and the pears will dissolve the caramelized sugar nicely.

Recipe notes

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