Monday, January 10, 2011
Pear-Caramel Ice Cream
It's 31 degrees outside and what am I posting about? Yup. Ice Cream.
And ice cream is something I need right now.
Today was a Monday at work. A typical Monday. A typical stressful Monday. Of course, we can't have a week where everyone who is scheduled actually comes to work, so no surprise that we had someone call in today. And of course, there's the far too common person that decided that they can make their own schedule and come and go as they please.... but I digress.
Today was also the first day of the spring semester... and boy am I in for it. My 2nd level Spanish class is ENTIRELY in Spanish. Yeah, I practically flew through the first level, but no English? No me gusta!
And I don't even want to think about my 400 level Biochemistry class that starts tomorrow.
So seriously. You'll understand why I need some ice cream. Especially this ice cream.
Pear-Caramel won out the poll on the Friday before last's poll and I wasn't that surprised. It was kind of the most normal of the choices and it was somewhat what I was wanting to do anyway!
And speaking of the poll... do you guys like that? Should it be up longer? Should it be put in a different place? Do you not care at all? Some feedback would be great!
Anyway, let's get even colder with some ice cream!
From David Lebovitz's The Perfect Scoop
3 ripe pears (I used Bosc), peeled, cored, and cut into cubes
3/4 cup plus 2 tablespoons sugar
2 cups heavy whipping cream
pinch of salt
one quick squeeze of half of a lemon
In a large non-reactive saucepan, spread the sugar in an even layer. Watch carefully and cook under medium high heat. When the sugar begins to liquefy and darken, gently stir sugar with a heatproof spatula, helping the rest of the sugar melt.
As soon as the sugar is a deep amber color, stir in the pear cubes. Some of the caramel will harden, but as the pears cook and they release moisture, stir the caramel and melt the hard pieces in the pear juice. Cook the pears for about 10 minutes, or until they are cooked through.
Remove the saucepan from heat and stir in 1/2 cup of the cream, and then mix in the remaining cream. Add salt and quickly squeeze in a little juice from half of a lemon.
Let mixture cool to room temperature. Puree in a blender or food processor. Press mixture through a mesh strainer to get a smooth liquid.
Chill mixture thoroughly in refrigerator for at least 4-6 hours and then process in ice cream maker according to manufacturer's directions.
Seriously. This is a major pick-me-up on any type of day. Bad day. Sad day. Stressful day. Happy Day. Cold day. Hot day. No matter the day... this. ice. cream. is. good.
I love these little organic sandwich cookies that I get at the grocery and they were delicious when using them to dip the ice cream. Who needs tortilla chips and salsa when I have ice cream and sandwich cookies? Not this girl!
Hope you guys try this one out. You won't be sorry! Enjoy guys!