Easy Homemade Pear Ice Cream
A creamy homemade ice cream featuring caramelized pears and a hint of ginger. Smooth, flavorful, and naturally sweetened with ripe pears, this dessert balances richness with a touch of spice. Perfect for fall gatherings or a cozy night in.
Equipment
- Ice cream churner (1)
- Skillet or frying pan (1)
- Small saucepan (1)
- Immersion/stick blender (1)
- Deep jug or bowl for blending (1)
- Mixing bowls (2)
- Freezer-safe storage container (1)
Ingredients
- 4 medium ripe pears about 750 g, peeled, cored, and diced
- ½ cup 110 g brown sugar, packed
- 2 tablespoons 40 g unsalted butter
- 2 –3 teaspoons ground ginger
- 2 teaspoons 5 g tapioca starch
- 2 cups 500 ml heavy cream (thickened cream)
- ½ tablespoon 15 g glucose syrup
- 2 tablespoons cream for slurry
Instructions
- Prepare the Pears: Start by peeling the pears with a vegetable peeler or paring knife. Remove the cores carefully to eliminate the seeds and tough inner fibers. Dice the pears into small, even cubes—this ensures they cook down evenly and blend smoothly later. Choose pears that are very ripe, as they will provide natural sweetness and a softer texture.
- Caramelize the Sugar and Butter: In a wide skillet or frying pan, add the butter and brown sugar. Place the pan over medium heat and stir gently as the butter melts and combines with the sugar. The mixture will begin to bubble and look foamy. Keep stirring until the sugar darkens slightly and develops a caramel-like aroma. Be cautious not to burn it; a golden-brown color is perfect. This step adds rich, deep flavor to your ice cream base.
- Infuse with Ginger Warmth: Once the sugar and butter mixture is caramelized, sprinkle in the ground ginger. Stir immediately to distribute the spice evenly throughout the caramel. The ginger will release its fragrance as it warms, creating a cozy, slightly spicy undertone that balances the sweetness of the pears.
- Cook the Pears to Perfection: Add the diced pears directly into the caramel mixture. Stir well to coat every piece of pear in the glossy syrup. The fruit will begin releasing its juices almost instantly. Continue to cook, stirring often, for about 20 minutes. The mixture should gradually reduce and thicken, transforming into a jammy, concentrated pear filling with very little liquid remaining. Patience here is key—the deeper the reduction, the richer the final flavor.
- Blend into a Smooth Puree: Once the pears are cooked down and thickened, remove the skillet from the heat and allow the mixture to cool slightly. Transfer everything to a tall jug or deep bowl suitable for an immersion (stick) blender. Blend until completely smooth, then strain the puree through a fine mesh sieve to remove any fibrous bits. You should have about 1 ½ cups (375 ml) of silky pear puree.
- Prepare the Cream Base: In a small saucepan, pour in the cream. Take two tablespoons of the cream and place it into a separate small bowl. Add the tapioca starch to this bowl and whisk until a smooth slurry forms (this prevents clumping). Next, add the glucose syrup to the saucepan with the main portion of cream. Gently heat over low-medium heat, stirring until the glucose syrup dissolves completely. This helps give the ice cream a smooth, creamy texture.
- Thicken the Cream Mixture: While the cream is still warm, whisk in the prepared tapioca starch slurry. Stir continuously until the mixture thickens slightly—this step ensures the ice cream has body and won’t turn icy once frozen. If lumps form, you can use an immersion blender for just a few seconds to smooth it out. Remove from the heat and allow to cool to room temperature.
- Combine Pear Puree and Cream Base: Once both components are cooled, pour the strained pear puree into a large mixing bowl. Slowly add the cream mixture and whisk until everything is thoroughly blended. The result should be a luscious, well-balanced ice cream base that’s fragrant with pear and ginger. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Chilling ensures the base thickens and flavors fully develop.
- Prepare the Ice Cream Churner: Before churning, place your freezer-safe storage container in the freezer so it’s nice and cold when you transfer the churned ice cream. If you have a self-refrigerating ice cream machine, turn it on about 10 minutes before use. If you’re using a freezer bowl-style churner, make sure the bowl has been frozen for at least 24 hours ahead of time.
- Churn the Ice Cream: Pour the chilled pear-cream mixture into your ice cream maker. Allow it to churn according to the manufacturer’s instructions. The mixture will gradually thicken and reach a soft-serve consistency, usually within 20–25 minutes. Churning incorporates air, creating that creamy, scoopable texture that sets homemade ice cream apart from store-bought versions.
- Freeze Until Firm: Transfer the churned ice cream into your pre-chilled storage container. Smooth the top with a spatula, cover tightly with a lid, and freeze for at least 4 hours or until the ice cream is firm enough to scoop. The longer it rests, the more stable the texture becomes.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones and enjoy as is, or pair with warm pear compote, crumbled cookies, or a drizzle of caramel sauce for extra indulgence.
Notes
- Use pears that are very ripe for maximum sweetness and smooth texture.
- Tapioca starch helps prevent ice crystals, making the ice cream creamy.
- Chilling the base overnight gives the best flavor and consistency.
- A self-refrigerating churner saves time, but freezer-bowl churners work too.
- For extra indulgence, serve with caramel drizzle or spiced cookies.
