Caramelized Pear Ice Cream

I got an ice cream maker for a wedding present.  When I got married almost 9 years ago, I thought it would be cool to register for an ice cream maker, but never really imagined I would use it all that much.  Surprisingly, it’s been through a lot of use.  The other day I had a bunch of pears to use up and I thought, I will throw those pears in with some cinnamon and sugar and puree them and make ice cream with them.

Ice cream is surprisingly easy to make – the hardest part is tempering the egg yolks so you don’t make scrambled eggs.  However, if you accidentally do make scrambled eggs, you can always pour your custard through a sieve to get them out and I think it tastes just fine.  Okay, okay, I speak from experience there.  But I didn’t make scrambled eggs when I was making my caramelized pear ice cream.  My original idea was to make a bleu cheese cream sauce and serve with candied bacon, but I only got as far as making the candied bacon before I had to eat the ice cream.

Start by caramelizing the pears.  Melt butter in pan.  Add pears and 2 Tablespoons sugar.

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Add 1/2 teaspoon cinnamon and a sprinkle of nutmeg.

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Cook pears until completely softened and caramelized.

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Remove from heat and place in a bowl to cool.  Using a fork, mash the pears.  If you like a smoother consistency for your ice cream, place in food processor.

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Meanwhile, in a pot, heat cream and milk.

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In a medium bowl, add egg yolks and sugar.

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When the cream is heated through, whisk a small amount in to the egg yolk and sugar mixture.  This will heat up the egg yolks a little and prevent from scrambling.

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Return your pot of milk and cream to the stove.

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Add the egg yolks and sugar back to the pot.  Continue to cook until the custard becomes thick enough to coat the back of a spoon.

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Remove from heat and place in a bowl to cool.

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Add caramelized pear mixture.

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Once the mixture has cooled completely, add to your ice cream maker.

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Process in the ice cream maker until the custard becomes the consistency of a soft serve ice cream.

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Remove from ice cream maker and place in a container to freeze.  Let freeze in freezer for about 2 hours before serving.

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Serve and enjoy!  I crumbled some candied bacon over mine and it was devine!

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Recipe:

1 lb pears, peeled, cored and sliced.
2 Tablespoons butter
2 Tablespoons sugar
1/2 teaspoon cinnamon
sprinkle of nutmeg
1 pint heavy whipping cream
1 cup milk
3/4 cup sugar
4 egg yolks

In a frying pan, melt butter.  Add pears, 2 Tablespoons sugar, cinnamon and nutmeg.  Cook over medium heat until pears are caramelized and softened.  Remove from heat and place in a bowl to cool.  Mash with a fork or process in a food processor until smooth.  Meanwhile, heat milk and cream over medium heat.  In a medium bowl, combine egg yolks and 3/4 cup sugar.  When the milk and cream is heated, whisk about 1/2 cup into the egg yolk mixture to temper the egg yolks.  Whisk the egg yolk mixture back into the heated  milk/cream mixture.  Continue to cook the custard until it thickens and coats the back of a spoon.  Remove from the heat and place into a bowl to let cool.  Add the caramelized pears into the custard.  Cool completely.  Place custard mixture into an ice cream maker and freeze according to ice cream maker directions – about 30 minutes.  When the custard becomes the consistency of a soft-serve ice cream, remove from ice cream maker and place in freezer for about 2 hours before serving.

Enjoy!

Caroline