Oh, that was quick!
PEAR - CARAMEL ICE CREAM3 medium sized ripe pears, peeled and cored, cut into big chunks
180g sugar
500ml heavy cream
1/8 tsp coarse salt
A few drops freshly squeezed lemon juice
Spread the sugar in a large non reactive heavy bottomed saucepan. (I used my enamel lined cast iron saucepan).
Cook the sugar over lowish heat watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir the sugar, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the centre.
As it starts to liquefy, turn heat down to low as the cast iron pot holds the heat well and you don’t want it to start to burn the caramel that’s emerging.
Once the sugar becomes deep amber, stir in the pear pieces. Some of the caramel will seize and harden, but as your cook the pears, use the heatproof spatula to stir them and melt any bits of hard caramel. As the pears cook they will release a bit of liquid so it makes the caramel less thick and easier to stir. Put the saucepan on the simmer hob and turn down low. Continue to cook the pears for 10 mins, until the pieces are cooked through.
Remove from the heat and stir in 125ml of the cream, then mix in the remaining cream, along with the salt and lemon juice.
Let cool to room temp then puree in the TM
40 secs/speed 8 until smooth. To filter out any bits of fibre, pour through a sieve into a jug, cover with a lid and place in the fridge to chill thoroughly for a few hours or overnight, then churn in your maker.
