Vanilla bean and pear are about as good as it gets when it comes to ice cream. The pictures I’ve included are fairly unassuming but don’t be fooled – this is one of the best ice creams I’ve tasted in ages. To start with, you’ll need to make the vanilla bean ice cream base. There are plenty of good vanilla ice cream recipes available but my favourite is this recipe which uses vanilla beans. I understand this ingredient costs a fortune so if cost is a factor then you can get away with using vanilla essence.
Once you’ve made your base and placed in in the fridge to chill, you can get to work on the pears.
- Preheat oven to 180°c
- For a litre of ice cream I used four pears. Peel them, core them, cut them into slices and place on baking paper on an oven tray.
- Sprinkle cinnamon onto the pears then pour over a liberal amount of honey.
- Roast for about 30 minutes.
- Remove from oven and allow to cool in the fridge for at least 3 hours.
It’s time to create your vanilla pear ice cream.
Churn the vanilla bean ice cream base as per your ice cream machine manufacturer’s instructions. Towards the end of the churning (in the last few minutes) you will add the pear. I diced mine into smaller pieces but you can go for bigger chunks if you prefer. The problem with fruit is that it contains water so, when frozen, will turn a bit icy and hard. Smaller pieces will still give you great flavour without the ice factor.
Why roast the pears?
There are two reasons that I like to roast the pears:
- it allows the honey and cinnamon to get absorbed by the fruit.
- it reduced the water content in the pears.
I’m sure you’ll enjoy this ice cream. Perfect on its own or served on top of your favourite warm winter pie.
Pears are fairly cheap here in Australia and you can enjoy them most of the year so I recommend giving this recipe a try. I used Pakham pears but you can check out this page to learn about other pear types and when they’re in season.
Let me know in the comments below how you went if you decide to make this ice cream.