PEAR-CARAMEL ICE CREAM
Yield 1 Quart
Number Of Ingredients 5
Steps:
- 1. Dice the pears into 1/4-inch pieces. 2. Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula until melted. 3. When the sugar is a deep amber, stir in the pears. The caramel will seize, that's ok. Continue cooking and stirring occasionally (again with a heat-proof spatula - caramel will burn heck out of you) for ten minutes. The sugar will have dissolved. 4. Remove from the ehhat and stir in 1/2 cup of the cream, then mix in the rest of the cream, salt, and lemon juice. 5. Cool to room temp, puree until smooth, press through a strainer. Chill according to your ice-cream maker manufacturer's instructions. [ed: be sure not to overchurn or you'll have buttery bits in there - not good]
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