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.
Add 1/2 teaspoon cinnamon and a sprinkle of nutmeg.
Cook pears until completely softened and caramelized.
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.
Meanwhile, in a pot, heat cream and milk.
In a medium bowl, add egg yolks and sugar.
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.
Return your pot of milk and cream to the stove.
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.
Remove from heat and place in a bowl to cool.
Add caramelized pear mixture.
Once the mixture has cooled completely, add to your ice cream maker.
Process in the ice cream maker until the custard becomes the consistency of a soft serve ice cream.
Remove from ice cream maker and place in a container to freeze. Let freeze in freezer for about 2 hours before serving.
Serve and enjoy! I crumbled some candied bacon over mine and it was devine!
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.