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Pear-Caramel Swirl Ice Cream




Source of Recipe


blog


List of Ingredients




Makes roughly 2 litres

1.5kg ripe pears
265g castor sugar
1 tbs freshly squeezed lemon juice
½ cup pear liqueur
6 large egg yolks
1/8 tsp salt
2 cups milk
2½ cups whipping cream
1 cup cold caramel sauce (see below)


Recipe



Peel, halve and core the pears. Cut them into 1.5cm thick slices. Cook the pears with 65g sugar, the lemon juice and 2 tbs of the pear liqueur over medium-high heat in a large sauté pan until the pears are soft and the juices have evaporated. Be sure to stir constantly. This step is important because if your puree is too moist, it will affect the texture of the ice cream. Let the pears cool before pureeing them in a food processor or blender. I passed them through a sieve at this point. Refrigerate until cold.

Whisk the egg yolks, salt and 100g sugar together. Heat the milk, cream and remaining 100g of sugar in a saucepan, stirring occasionally. Slowly whisk the cream mixture into the eggs. Pour the liquid into a bain-marie and cook over simmering water, stirring continuously, until the liquid coats the back of a wooden spoon. Strain and cool. Refrigerate overnight.

Combine the pear puree, the cream mixture and the remaining pear liqueur. Freeze in an ice cream machine according to the manufacturer’s instructions. Immediately after removing the ice cream from the machine, fold the caramel sauce into the ice cream, creating a swirled pattern. Freeze until firm.

Caramel sauce

Makes 1¾ cups

1½ cups sugar
½ cup water
1 cup whipping cream
40g unsalted butter
½ tsp vanilla salt

In a medium saucepan, stir the sugar, salt and water together. Cook over medium heat until the sugar has dissolved. Brush the insides of the pan with a wet pastry brush to prevent sugar from sticking to the sides of the saucepan. Once the sugar has dissolved, increase to high heat and cook, without stirring, until the sugar turns amber. Remove the pan from the heat.

Carefully add ¼ cup cream (be careful, the caramel will splutter). Using a wooden spoon, stir the rest of the cream into the caramel. If the cream splutters, stop stirring. Let the bubbles subside before you continue stirring in the remaining cream. Stir until well combined then cool for another 5 minutes before whisking in the butter.

Let the caramel cool to room temperature before refrigerating it. (This caramel sauce can be made up to a week in advance and kept refrigerated.)