Super Easy Roasted Pear Ice Cream

Every Monday is a fun day in the kitchen, as it is the day we pick up our C.S.A. shares from Grant Family Farms.  I get a lot of pleasure out of seeing what’s in the box each week and then dreaming up something interesting to make.  Our fruit share has contained Bartlett pears the past two weeks, with plenty to eat out of hand and then some.  For the “and then some,” I decided to make some roasted pear ice cream, using a really easy method that doesn’t involve making a custard.  First, I washed up three of the ripest pears:

I cored and chopped these–the skins are quite thin so I left them on, but for a thicker-skinned pear I would also peel them–and tossed them with the juice of an orange, a little vanilla and a lot of cinnamon, and a tablespoon of melted, unsalted butter.  I put these in a baking pan and put them in a 375 degree oven:

I let them roast for about an hour, or until the juices had become syrupy and the pears had started to caramelize:

Don’t they look good?  The smell is heavenly, and they are great just like this.  The roasting really concentrates the flavor.  I let these cool down in the fridge and then I made my really simple ice cream base:

Yes, it’s just that simple!  Just like the Bass-O-Matic.  I simply whisked together a can of evaporated milk (not sweetened condensed milk, or it will end up way too sweet) and a can of Dulce de Leche.  If you have a local market that carries cajeta, which is made with caramelized goat’s milk, it is even richer-flavored.  I whisked these together as the base, then stirred in the roasted pears and a little more cinnamon:

That is all there is to this recipe!  Load it up into an ice cream freezeer–I used our 2-quart Cuisinart for this–and let it go.

For a firmer ice cream, remove it from the ice cream maker when soft-set and freeze it for a few hours to let it “cure.”  Here is the delicious end result:

We also got some beautiful radicchio in our C.S.A. this week, so I made a really tasty quinoa and radicchio salad for lunch.  Radicchio is relatively bitter, so I balanced it out with the sweetness of golden raisins and fresh orange.  If you are bitter-averse you might try it this way, and also be sure to remove most of the white core.  The purple leaves are much less bitter than the core.

Thanks for reading,


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7 Responses to Super Easy Roasted Pear Ice Cream

  1. Deborah September 7, 2010 at 4:02 pm #

    That ice cream makes me want to leave work right now to make it. I happen to have three pears at home. No Dulce de Leche, but that could be remedied. Yum.

  2. Denise Heikinen September 7, 2010 at 5:19 pm #

    This recipe makes me wish I were at my son and daughter-in-law's backyard in Saginaw where the pear trees are heavy with fruit! We are always in search of pear recipes. Thanks!
    PS –Cinnamon is not among Yang's favorite spice. I wonder if anyone can recommend a substitute?

  3. FRS September 7, 2010 at 6:53 pm #

    Denise, either ginger or cardamom would work really well instead. I almost went with ginger, actually, and will probably do that for the next batch.

  4. Patricia Stoltey September 8, 2010 at 4:41 am #

    The ice cream sounds wonderful — guess I'd better stick that Cuisinart canister back in the freezer. I'm going to link to this post on my blog tomorrow (Wednesday).


  5. Yenta Mary September 8, 2010 at 10:52 am #

    There are no words, just … sigh … 🙂

  6. Anna September 10, 2010 at 4:26 pm #

    I looooooved this recipe, I'm always put of from making ice cream because I don't want to deal with eggs, this is very easy. And dulce de leche is my favorite thing in the world. The salad also looks delicious. Have a nice weekend Angela.

  7. Angela FRS September 10, 2010 at 4:31 pm #

    Thanks Anna! I was just checking out your beautiful fig recipe–I will try that as soon as we can get our hands on some fresh figs.

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