Caramel Almond Ice Cream with Pears: A Cool Winter Treat

Winter makes us crave desserts to comfort our souls. Where ice cream is a classic summer treat, its richness from creaminess combined with the warmth of caramel and spiced fruits makes it the ultimate dessert for cozy evenings. Think of caramel almond ice cream smooth with a nutty texture alongside soft poached pears infused with the warmness of cinnamon and cloves.

The taste balances from cold and warm, from creamy to fruitiness, from indulgent to refreshing. This one's more than just something for the palate, a visual showstopper likely to blow your guests' minds away. A festive dinner treat or indulging in something sweet with yourself, this caramel almond ice cream and pears is all over luxury in a home-finished version. So, let's head into this treat's recipe.

Caramel Almond Ice Cream with Pears

Ingredients:

For the Caramel Almond Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup water
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup toasted almonds, roughly chopped

For the Spiced Pears:

• 4 ripe pears, peeled, cored, and halved
• 2 cups water
• 1/2 cup sugar
• 1 cinnamon stick
• 2-3 cloves
• 1 star anise
• Zest of 1 orange

Method:

1. In a heavy-bottomed saucepan, put the sugar and water. Heat on a medium heat until the sugar dissolves and starts caramelizing. Just swirl the pan gently and do not stir.
2. When the caramel turns to an amber color, pour the cream and milk in. Be careful as it can splatter. Stir and mix thoroughly until smooth and well combined.
3. Beat the egg yolks until light and just thick in the bowl. Slowly drizzle in the caramel, whisking constantly to temper.
4. Return the mixture to the saucepan. Cook it, stirring constantly over low, until the mixture reaches coating consistency in the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Strain through a fine sieve into a bowl. Cool to room temperature, then chill in the refrigerator for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, fold in the toasted almonds. Freeze until firm.
7. In a large saucepan, combine water, sugar, cinnamon stick, cloves, star anise, and orange zest. Bring to a simmer.
8. Add the pear halves to the poaching liquid. Cover with a parchment paper circle to keep them submerged.
9. Simmer for 20–25 minutes, or until the pears are tender. Remove the pears and let them cool slightly. Reduce the poaching liquid over low heat until syrupy.

How to Plate Them

Place a warm poached pear half on a dessert plate. Add a generous scoop of caramel almond ice cream alongside it. The reduced poaching syrup over the pear and around the plate gives an elegant touch.

Slice the poached pears and layer them with scoops of ice cream in a tall dessert glass. Top with a drizzle of syrup and a sprinkle of toasted almonds.

Serve the pear halves in a shallow bowl with a pool of poaching syrup. Add the ice cream on top, allowing it to melt slightly and mingle with the syrup.

Storage Tips

Ice Cream:Wrap ice cream in an airtight container and put it in the freezer for up to 2 weeks. Place a piece of parchment paper or plastic wrap on top to prevent ice crystals from forming.

Poached Pears:Keep the pears in their poaching liquid in the refrigerator for up to 3 days. Gently warm them before serving.

Syrup:The reduced poaching syrup can be refrigerated in a sealed container for up to a week. Use it as a drizzle for other desserts like pancakes or cakes.

This caramel almond ice cream with spiced pears is a winter dessert that's both indulgent and versatile, making it a staple for the season.