Pear Caramel Ice Cream

Pears are such a wonderful winter fruit, but often I find that their mild flavor can be masked or easily lost in some recipes.  So when I heard of this pear caramel ice cream, I was interested to see if the pear flavor would really come through.  Of course, I never should have doubted that David Lebovitz would hit the nail on the head.  The pear flavor comes through beautifully, followed by the deep, rich caramel taste.  This is also one of the creamiest ice creams I have made yet, even though it is not made with a custard base.

If you have not had much practice with making caramel, this recipe could make you a bit nervous because the whole batch seizes up as soon as the pears are added to the pan.  However, this is completely expected and you just need to continue cooking the mixture until it has smoothed out once again.  The mixture is pureed, but I think it would also be great with some chunks of pear left in the batter as well and I may try that next time around.

More treats for fellow caramel lovers:
Caramel Corn
Banana Caramel Cupcakes
Caramel Peanut-Topped Brownie Cake
Caramel Cocoa Crispy Bars
Caramel Apples

Pear Caramel Ice Cream
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3 medium-sized pears, peeled, cored and chopped into ¼-inch pieces
¾ cup plus 2 tbsp. sugar
2 cups heavy cream
Pinch of salt
Squeeze of fresh lemon juice

Spread the sugar out in a large, non-reactive, heavy-bottomed saucepan.  Cook over medium-heat, monitoring it closely.  Once it begins to liquefy and darken at the edges, stir gently with a heatproof spatula to help the melted sugar from the edges melts the crystals in the middle.

Once the sugar reaches a deep amber color, mix in the chopped pear pieces.  At this point much of the mixture will likely seize and harden.  Continue cooking and stirring until the mixture has smoothed out again and any hard bits of caramel have melted, and the pears are cooked through (about 10 minutes).

Remove the saucepan from the heat and stir in ½ cup of the cream.  Then mix in the remaining cream, as well as the salt and lemon juice.  Let cool to room temperature.

Once the mixture has cooled, transfer to a blender or food processor and puree until smooth.  Chill the mixture thoroughly in the refrigerator.

Freeze the batter in an ice cream maker according to the manufacturer’s instructions.

Source: adapted from The Perfect Scoop by David Lebovitz

11 Responses

  1. That sounds delicious! Looks like we might need to break out the KA ice cream attachment we got as a wedding gift!

  2. Oh my god, this sounds INCREDIBLE. I love David’s ice cream recipes.

  3. Annie, I love reading your blog every single day. I just had to comment today, because this ice cream sounds so good! I’ve been looking for something different to make for my get together this weekend. I’m going to try to make this, then freeze it in chocolate cups. We’ll see how it goes! Thanks for sharing all of your wonderful recipes (and for always posting pictures with them)!

  4. I was just browsing Perfect Scoop on google’s reader (many MANY recipes can be seen there) and noticed this recipe. It’s great that you’ve made it and given your opinions, so that now I can better judge whether or not to make it. Thanks again, for sharing. I love your ice cream recipes.

  5. I love pears, especially around the holidays. This ice cream sounds delicious! I hope I get the ice cream maker I put on my Christmas list!

  6. Oh my god this pear caramel ice cream looks SOO good. I love peaches and cream – I plan on making this soon!

  7. I just sent this to someone who is getting their significant other an IC maker for Christmas – perfect timing:)

  8. “Stumble(d) Upon” your site, literally….can’t wait to try some of your recipes.(Looking forward to trying your Black Bean Soup recipe.)

  9. Oooh, I love this recipe…so delish! I definitely need to make this again. Gorgeous photo!

  10. This ice cream looks fantastic! I am drooling – seriously, I am! I often wonder if it is worth it to buy an ice cream maker. How often do you use yours? Is it worth the cupboard space??

    • Jennifer, YES, YES, it is totally worth it to get an ice cream maker! As evidenced by my ever-growing ice cream and sorbet category. Even better, if you get the KitchenAid attachment like I have, it doesn’t even take up any extra cabinet space. The bowl just lives in the freezer. The longest I usually go between uses is about three weeks, but in the summer I use it once a week.

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