Pear ice cream
Rich, creamy pear ice cream with caramel and a hint of ginger. Naturally sweet, smooth, and perfect for cooling off or serving as a luxurious dessert. Churned to soft-serve perfection, then frozen to firm, it’s an indulgent treat that’s surprisingly easy to make at home.
Equipment
- Ice cream churner
- Skillet or frying pan
- Immersion/stick blender
- Deep-sided jug
- Small pot
- Mixing bowls
Ingredients
- 4 medium 750 g ripe pears
- ½ cup 110 g packed brown sugar
- 2 tablespoons 40 g unsalted butter
- 2 –3 teaspoons ground ginger
- 2 teaspoons 5 g tapioca starch
- 2 cups 500 ml thickened cream
- ½ tablespoon 15 g glucose syrup
Instructions
- Prepare the Pears: Start by peeling, coring, and dicing the ripe pears into small, uniform cubes. Using very ripe pears is essential for natural sweetness and a smooth texture. Place the diced pears in a large mixing bowl while you prepare the caramel base.
- Make the Caramel Base: In a medium skillet or frying pan, combine the unsalted butter and brown sugar over medium heat. Stir continuously until the butter melts completely and the sugar dissolves into a foamy, bubbling mixture. Watch carefully: the mixture should develop a light golden-brown color, which adds rich caramel notes, but avoid burning.
- Add Warm Spices: Sprinkle in the ground ginger and stir thoroughly, allowing the spice to bloom in the warm caramel. This step infuses the dessert with subtle, aromatic warmth that pairs beautifully with the sweet pears.
- Cook the Pears: Add the diced pears to the caramel-ginger mixture, stirring gently to coat each piece evenly. Cook for 2–3 minutes to soften the fruit and release their natural juices. Continue cooking for about 20 minutes, stirring frequently to prevent sticking. The pears should reduce into a thick, almost jam-like consistency.
- Cool and Puree the Pears: Remove the pan from heat and let the pear mixture cool slightly. Transfer the pears to a deep-sided jug or container suitable for an immersion blender. Blitz the mixture until smooth and creamy, then strain it through a fine sieve to remove any remaining fibrous bits. You should have approximately 1½ cups (375 ml) of smooth pear puree.
- Prepare the Cream Base: In a small pot, gently heat the thickened cream until warm but not boiling. In a separate small bowl, combine the tapioca starch with 2 tablespoons of cream to form a smooth slurry. Add the glucose syrup to the warm cream and stir until fully dissolved.
- Incorporate the Starch Slurry: Slowly whisk the tapioca starch slurry into the warm cream mixture. Continue stirring until the mixture thickens slightly, ensuring no lumps remain. If needed, briefly use an immersion blender to fully integrate the starch for a smooth, silky cream base.
- Combine Pear Puree and Cream: Pour the cooled pear puree into a large mixing bowl and gently fold in the cream mixture. Stir until the pear and cream are fully combined, resulting in a smooth, uniform custard. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to chill thoroughly and allow the flavors to meld.
- Prepare the Churning Equipment: Place your ice cream storage container in the freezer to pre-chill. If using a self-refrigerating ice cream churner, switch it on 10 minutes before churning. Otherwise, ensure your churner’s bowl is fully frozen to achieve the perfect soft-serve texture.
- Churn the Ice Cream: Pour the chilled pear-cream mixture into the ice cream churner and churn according to manufacturer instructions. The mixture will reach a soft-serve consistency once fully churned, creamy and light, with the rich caramelized pear flavor fully developed.
- Freeze Until Firm: Transfer the churned ice cream to a storage container, cover tightly, and freeze for at least 4 hours or until firm. This ensures a scoopable, perfectly set texture without ice crystals.
- Serve and Enjoy: Remove the ice cream from the freezer and allow it to soften slightly at room temperature for 5–10 minutes before scooping. Serve on its own for a rich, fruity dessert or pair with a homemade pear compote or a drizzle of caramel sauce. Enjoy the creamy, naturally sweet, and warmly spiced flavors in every bite!
Notes
- Use very ripe, juicy pears for maximum natural sweetness and smooth texture; Bartlett or Packham varieties work best.
- Measuring ingredients by weight ensures consistency, especially for the caramel and cream base.
- Don’t rush the caramel step: cook sugar and butter until golden, not burnt, for the richest flavor.
- The pear puree can be made ahead of time and stored in the fridge for up to 2 days.
- Chilling the cream mixture overnight allows flavors to meld and produces a creamier final texture.
- Soft-serve consistency is ideal when churning is complete; freezing further firms the ice cream without losing creaminess.
- For a slightly lighter version, reduce the cream by ½ cup and substitute with milk, keeping in mind the texture will be softer.
