Pear Caramel Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I love fruit caramel ice creams. You can try this with apples, plums, peaches and maybe bananas. Serve with a buttery shortbread-type biscuit.


  • 60 g ( oz) butter
  • 200 g (7 oz) caster (superfine) sugar
  • 375 ml ( cups) pouring (single) cream, plus 1 tablespoon
  • 2 juicy pears (about 450 g/1 lb), peeled, quartered and cored
  • 125 ml (½ cup) milk
  • 1 teaspoon vanilla extract


Put the butter and sugar in a saucepan over medium heat for about 10 minutes, until liquid and caramelised. Carefully add the 1 tablespoon of cream and simmer for a minute before adding the pear quarters. Turn them around in the caramel and simmer for 5 minutes. Lift out the pears with a slotted spoon, allowing any caramel to drip back into the pan. Purée the pears in a blender and set aside.

Put the cream, milk and vanilla in a bowl and whip for a few minutes until the mixture thickens and you notice an increase in volume. Whisk in the puréed pears and 125 ml (½ cup) of the slightly cooled caramel (save the rest for later). Cover the bowl and put in the freezer.

After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, swirl in the remaining caramel and make a few loops through the ice cream with a spoon. Transfer to a suitable freezing container with a lid and let it set in the freezer until it is firm.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions. Remove the ice cream from the freezer 5 or 10 minutes before serving to let it soften a little.