If you follow me on Twitter you know my lovely boyfriend bought me a KitchenAid Ice Cream Maker attachment for my birthday back in August. He was also sweet enough to buy me David Lebovitz’s book The Perfect Scoop.
After flipping through the pages I saw so many different recipes I wanted to try. Roasted banana, Goat cheese, Matcha, and Mango sorbet were the first to catch my eye. After looking through the book a few more times, I was interested in the Pear-Caramel Ice Cream.
I wasn’t quite sure what to expect from pear ice cream but it sounded good enough. And it seemed fitting for the first fall inspired ice cream.
In the book David recommends pairing the ice cream with dulce de leche. That got me thinking…maybe I should make some sort of sauce. I flipped through the Ben & Jerry’s Ice Cream book to the homemade butterscotch recipe. Easy enough, and the type of recipe where you already have the ingredients!
I chose butterscotch because it is my boyfriend’s favorite. You could use any caramel sauce recipe you like, it would be equally as delicious.
It was a delectable addition to the ice cream. Next time I want to add a little whipped cream and chopped walnuts to make the perfect date night dessert.
Caramel Pear Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop
- 3 medium pears, ripe, peeled and cored
- 3/4 cup plus 2 tbsp sugar
- 2 cups heavy cream
- 1/8 tsp coarse salt
- a few drops lemon juice
To Make the Ice Cream:
- Dice the pears.
- Spread the sugar in the bottom of a large heavy-bottomed saucepan. Cook over medium heat, watching it the whole time. When it begins to turn to liquid sugar, use a heat proof spatula to stir the sugar. This step takes some patience and you need to help the sugar along a bit. But stick with it!
- Once the sugar is melted and a deep golden color, stir in the pear. When you add the pear the caramel will harden. You need to keep stirring everything together over the heat. The sugar will eventually re-liquify. Cook for about 10 minutes, or until the pears are soft.
- Remove the saucepan from the heat and stir in 1/2 cup of the cream. Then mix in the remaining 1 1/2 cups cream. Stir in the salt and lemon juice.
- Allow to cool to room temperature, then blend until smooth. I used my blender for this. Pour the mixture through a fine mesh strainer. Chill until very cold and freeze according to your manufacture’s directions.
Homemade Butterscotch Sauce
Recipe from Ben & Jerry’s Homemade Ice Cream & Dessert Book
Disclaimer: this is not healthy, organic, or any of the above…but it tastes amazing!
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 stick (4 tbsp) unsalted butter
- Pinch of Sea Salt
- 1/2 cup plus 2 tbsp heavy cream
To Make the Sauce:
- Place the corn syrup, sugar, butter, and salt in a medium saucepan. Heat over medium-low heat, stirring occasionally, until smooth.
- Increase to medium heat, and bring to a soft boil.
- Remove from the heat and allow to stand for about 5 minutes. Gradually stir in the cream, and serve immediately.