here is the recipe for the pear-caramel ice cream we made for our dinner with kayla and blair.
a few have asked for it, so i thought i’d just put it here for all to see.
ingredients:
3 med. ripe pears, peeled and cored
3/4 cups plus 2 Tbsp sugar
2 c. heavy cream
1/8 tsp coarse salt
a few drops fresh lemon juice
method:
dice pears into 1/4″ pieces
spread sugar into large, non-reactive, heavy-bottomed saucepan. cook sugar over med heat, watch carefully. when it begins to liquefy and darken at edges, gently stir, encourage heat of the liquefied sugar at edges to melt the sugar in the center.
once the sugar is deep amber, stir in pear pieces. the caramel will seize and harden, but keep cooking and stirring to remelt any hard caramel as the pears soften. cook for 10 mins until pieces are cooked through.
remove from heat and stir in 1/2 cup of the cream, then mix in remaining cream, salt, and lemon juice.
let cool to room temp, then puree in a blender or food processor until smooth. press mixture through a mesh strainer to remove any pear fibers (we don’t have a strainer, so we skipped this, but it turned out fine).
chill the mixture thoroughly in the refrigerator, then freeze in ice cream maker.
recipe from The Perfect Scoop (D. Lebovitz)
