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.

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