I’ve been a bad blogger this week. I just wasn’t at all motivated to write even though I have a backlog of recipes to share. I haven’t been blogging very long, but these things must happen from time to time. I figured it would be better to wait till I actually felt like writing than trying to force myself, blogging is supposed to be an enjoyable experience after all.
So I am now ready to share an amazing ice cream recipe with you all. Since my Daring Bakers experience last month I’ve had homemade ice cream on the brain. When I was given all those pears one of the first things that went through my mind was “how do I turn this into ice cream?”
The internet is a magical place, because when I googled pear ice cream I found this recipe for Pear Caramel Ice Cream. It’s adapted from The Perfect Scoop by David Lebovitz, and it is wonderful. I need to buy the book. I also discovered Herbivoracious, which I’m loving.
I was too busy eating the ice cream to remember to take a picture of it. The only one I have is with a pear upside down cake (recipe coming soon!)
Pear Caramel Ice Cream
- 3 medium-sized ripe pears, peeled, cored, and diced into small pieces
- 3/4 c. + 2 tablespoons sugar
- 2 cups heavy cream
- 1/8 teaspoon coarse salt
- a few drops of fresh lemon juice
- 1 tbsp rum
- Spread sugar in a large heavy saucepan. Cook on medium heat until the sugar has melted and is amber in colour, stirring occasionally with a heatproof spatula.
- Add the pears and lower the heat. Cook and stir for about 10 minutes. The pears will kind of dissolve into the sugar.
- Remove from the heat and add 1/2 cup of cream. The mixture will bubble up. Add the rest of the cream, salt, lemon juice and rum.
- Let cool to room temperature. Puree the mixture then strain till smooth.
- If using an ice cream maker follow your manufacturers instructions. Otherwise, pour the mixture into a freezer safe dish. Freeze for 30 minutes then use an immersion blender to mix. Repeat every 30 minutes for 2 to 3 hours until the ice cream has the right consistency.