Autumn has officially arrived in the Bay Area so it is time to switch the dessert repertoire, and since I believe that ice cream should be eaten year round I decided to try this full-of-promises ice cream from The Perfect Scoop. David Lebovitz doesn't fail to deliver another amazing recipe, and if you don't have any of his books, run to the bookstore. David suggests using very flavorful pears to stand up to the slightly bitter caramel flavor, and recommends using Comice or Barlett. I decided to try asian pears instead, very delicate in flavor, and very perfumed. According to this site the variety I used is called JunoSan, with a reddish brown skin. I added fresh sliced ginger to the caramel to add an extra kick, and that worked really well. The ice cream was paired with pears baked with an almond streusel (I used the Taylor Gold variety, which were a little delicate but really good and juicy). The dessert was light, easy, and really tasty.
Pear-Caramel Ice Cream
adapted from The Perfect Scoop
3 medium-sized pears, peeled and cored
3/4 cups plus 2 TBS (180 gr) sugar
2 oz (60 gr) fresh ginger root, peeled and sliced thin
2 cups (500 ml) heavy whipping cream
1/8 tsp kosher salt
Spread the sugar in a heavy-bottomed saucepan. As the sugar starts to liquefy, shake the pan to let the liquid sugar heat and melt the remaining sugar crystals. When all the sugar is melted and a deep amber color, add the pear and the ginger pieces (remember to count the pieces of ginger as you want to remove them all before pureeing the ice cream base). Don't worry if some of the sugar solidifies. Cook the pears for ten minutes until softened through, stirring so all the caramel will melt again. Remove from the heat, add the cream and the salt, and let cool. Remove the ginger pieces, then puree the mixture in a food processor. Strain the mixture to remove any tough pear pieces if you wish (I didn't and I liked the extra texture). Chill completely, then freeze according to your ice cream maker.
Pear-Caramel Ice Cream
adapted from The Perfect Scoop
3 medium-sized pears, peeled and cored
3/4 cups plus 2 TBS (180 gr) sugar
2 oz (60 gr) fresh ginger root, peeled and sliced thin
2 cups (500 ml) heavy whipping cream
1/8 tsp kosher salt
Spread the sugar in a heavy-bottomed saucepan. As the sugar starts to liquefy, shake the pan to let the liquid sugar heat and melt the remaining sugar crystals. When all the sugar is melted and a deep amber color, add the pear and the ginger pieces (remember to count the pieces of ginger as you want to remove them all before pureeing the ice cream base). Don't worry if some of the sugar solidifies. Cook the pears for ten minutes until softened through, stirring so all the caramel will melt again. Remove from the heat, add the cream and the salt, and let cool. Remove the ginger pieces, then puree the mixture in a food processor. Strain the mixture to remove any tough pear pieces if you wish (I didn't and I liked the extra texture). Chill completely, then freeze according to your ice cream maker.
Baker Pears with Almond Streusel
Peel and core the pears, add three tablespoons of streusel to each half. Bake at 375F until soft and the top is nicely browned. Use either one or two half pears per serving, depending on the size.
5 comments:
Ice cream's presence during the chilly months is all the more delightful because it demands to be eaten with warm flavors.
A fantastic fall dessert! Divine I'm sure.
Cheers,
Rosa
The combination looks great! I have only made pear ice cream once, years ago. I should try again. I like your idea of using Asian pears.
Many thanks for the link to my blog. I wish you all the best.
BluOscar
Looking at pears. Dreaming of ice cream. Not surprised that Mr.Lebowitz delivers yet again.
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