Ice cream shops and supermarkets offer a variety of choices, but many people are finding that making ice cream at home opens up a whole new world of flavors that can’t be found in the ice cream aisle. Making the ice cream is simple. Roast honey-drizzled pears, puree and combine with the eggs, cream, cinnamon and sugar.
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Cook Time: 15 minutes
Preparation Time: 20 minutes
Chill time: 1 hour
Freeze Time: 20 to 25 minutes
Yield: About 1 quart or eight 1/2-cup servings
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- 4 medium-sized ripe Anjou or Bartlett pears, peeled r
- 3 tablespoons fresh lemon juice r
- ¼ cup honey r
- ¼ teaspoon ground cinnamon r
- 2 cups heavy cream r
- 1 cup milk r
- 1 cup packed light brown sugar r
- 2 Safest Choice Pasteurized Eggs, beaten r
- 1 tablespoon vanilla extract r
- Dash fine sea salt r
- ½ cup amaretti cookies, crushed (optional) r
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Preheat oven to 425°F. Line 15 x 10-inch baking pan with aluminum foil; spray foil with nonstick cooking spray.
rCut pears into 1/2-inch thick slices; brush with lemon juice. Place in pan; drizzle with honey. Bake 15 minutes, or until tender, stirring occasionally. Place pears and pan juices in food processor; add cinnamon. Process until smooth.
rIn large bowl, combine pear mixture, cream, milk, sugar, eggs, vanilla and salt; stir until sugar is dissolved. Cover and refrigerate 1 hour or until completely chilled.
rPour pear mixture into canister of ice cream maker. Freeze according to manufacturer’s directions. Transfer to freezer-safe container; cover and freeze until desired firmness. Sprinkle with crushed cookies, if desired.
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