Wednesday, February 15, 2012

Pear-caramel ice cream

This is officially the best way to use up overripe pears ever.

Taken from The Perfect Scoop:

3 medium-sized ripe pears, peeled and cored
3/4 cup sugar
2 cups heavy cream
1/8 teaspooon coarse salt
a few drops of fresh lemon juice

Dice the pears into 1/4-inch pieces. Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula until melted.

When the sugar is a deep amber, stir in the pears. The caramel will seize, that's okay. Continue cooking and stirring occasionally (again with a heat-proof spatula – caramel will burn heck out of you) for ten minutes. The sugar will have dissolved. Remove from the heat and stir in 1/2 cup of the cream, then mix in the rest of the cream, salt, and lemon juice. Cool to room temp, puree until smooth, press through a strainer. Chill according to your ice-cream maker manufacturer's instructions.

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