Pear Ice Cream

Preparation

Step 1: Caramelize the pears

Peel the pears, remove the cores and cut them into small dice. Melt the butter in a frying pan, then add the pear dice with half of the sugar and the lemon juice.

Cook over medium heat for 8 to 10 minutes until the dice are tender and golden, then let them cool.

Step 2: Infuse the milk

Split the vanilla pod in half and scrape out the seeds. Heat the milk with the pod and seeds over low heat without boiling.

Let it infuse for 10 minutes off the heat, then remove the pod.

Step 3: Make the custard

Whisk the egg yolks with the remaining sugar until pale. Pour the warm milk in a thin stream while whisking, then pour everything back into the saucepan.

Step 4: Cook the custard

Thicken the custard over low heat, stirring constantly, until it coats the back of a spoon. Remove from the heat, add the heavy cream, then the caramelized pears.

Blend until smooth and let cool completely.

Step 5: Churn and freeze

Chill the base in the fridge for at least 4 hours. Pour it into the ice cream maker and churn for 25 to 30 minutes until soft-serve consistency.

Transfer the ice cream to an airtight container and let it firm up for 2 hours in the freezer.

Step 6: Serve

Scoop the ice cream with a spoon dipped in hot water. Serve immediately, topped with a few caramelized pear dice.