Pear-Caramel Ice Cream
Makes 1 quart
Adapted from The Perfect Scoop by David Levovitz
3 medium ripe pears, peeled, cored, and diced into ¼ inch pieces
¾ cup sugar
1 cup heavy cream
1cup half and half
⅛ teaspoon coarse salt
a few drops of lemon juice
- Spread sugar in a large, nonreactive, heavy-bottomed pan. Cook the sugar over medium heat. Gently stir with a heat-proof spatula when the sugar begins to liquefy and darken at the edges.
- When the sugar is melted and turns deep amber, stir in the pear pieces. The caramel will seize and harden, but will melt. (This freaked me out and I thought it would never melt, but it did.) Cook the pears for 10 minutes.
- Remove from heat and stir in cream, half and half, salt, and lemon juice.
- Let cool to room temperature, then puree in a blender.
- Chill, then freeze in your ice cream maker.