Thursday, October 20, 2011

Caramelized Pear Ice Cream

Caramelized Pear Ice Cream

I've never had pear ice cream, and didn't know it could be this good.  The pear is refreshing, but the caramelization gives it a buttery flavor and creaminess, without any butter.  For this recipe in The Perfect Scoop, David Lebovitz recommends Comice or Bartlett pears, which he says have a heady, roselike aroma when ripe.  I found beautiful and fragrant red Comice pears at the grocery store.

I also made his recipe for Salted Butter Caramel Sauce to drizzle on top, but it's totally unnecessary and kind of redundant.  Joe's really been enjoying the caramel as a topping for vanilla ice cream, and the sauce is really easy to make.  But the Pear-Caramel Ice Cream is delicious all on its own.

This post was shared with:
Tea Party Tuesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

Pear-Caramel Ice Cream
From David Lebovitz's The Perfect Scoop

Makes about 1 quart (1 liter)

3 medium-sized ripe pears, peeled and cored
¾ cup plus 2 tbs (180g) sugar
2 cups (500 ml) heavy cream
⅛ tsp coarse salt
A few drops freshly squeezed lemon juice

Dice the pears into ¼-inch (1-cm) pieces.

Spread the sugar in a large, nonreactive, heavy-bottomed saucepan.  Cook the sugar over medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir the sugar, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.

Once the sugar becomes deep amber, stir in the pear pieces.  Some of the caramel will seize and harden, but as you cook the pears, use a heatproof utensil to stir them and melt any bits of hard caramel.  Continue to cook the pears for 10 minutes, until the pieces are cooked through.

Remove from the heat and stir in ½ cup (125 ml) of the cream, then mix in the remaining cream, along with the salt and a few drops of lemon juice.

Let cool to room temperature, then puree in a blender or food processor until smooth.  Press the mixture through a mesh strainer with a flexible rubber spatula to remove any tough pear fibers.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Salted Butter Caramel Sauce
From David Lebovitz's The Perfect Scoop

Makes 1½ cups

6 tbs (85 g) unsalted butter, salted or unsalted
¾ cup (150 g) sugar
1 cup (250 ml) heavy cream
½ tsp vanilla extract
1¼ tsp coarse salt

Melt the butter in a large, deep heavy-duty saucepan or Dutch oven.  Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.

Remove from the heat and immediately whisk in half the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously).  Stir in the rest of the cream, then the vanilla and salt.  If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved.  Serve warm.

This sauce can be stored in the refrigerator for up to 2 weeks.  Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.


  1. Oh my, what a combination! I've never heard of pear ice cream before but this must have been fun experiment. I just can't imagine how it's like, but I love pears so go figure. =) I'm bookmarking this recipe and will definitely try. First I need to know this specific pear...I've never paid attention to the name of pear before! =P

  2. Pear icecream sounds just amazing! I wish I had some already made in my freezer :-) I'm so glad I'm able to type again. I've missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!

  3. ok this has to be one of the best links I have seen in a long time. Such a wonderful flavor combo, I am drooling and I pinned this for future use by me for sure...thanks for linking up!


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