Ingredients:

  • 3 cups (450g) Bosc pears, peeled, cored, and diced into small cubes
  • 4 tbsp (57g) unsalted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Place a skillet over medium-high heat and melt the butter until it begins to foam. Stir in the brown sugar and cinnamon, swirling for about 1 minute until the sugar dissolves into a bubbling syrup.
  2. Fold in the diced pears and salt. Sauté for 5–8 minutes, stirring occasionally, until the pears are tender and coated in a mahogany-colored glaze. Remove from heat, stir in the vanilla extract, and let the mixture cool completely to room temperature.
  3. In a large mixing bowl, whisk together the granulated sugar and salt. Gradually pour in the whole milk and heavy cream, whisking vigorously until the sugar crystals have completely dissolved. Stir in the vanilla extract.
  4. Cover the bowl and chill the mixture in the refrigerator for at least 2 hours to stabilize the fats.
  5. Pour the chilled cream mixture into an ice cream maker and churn according to manufacturer's instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  6. During the last 2 minutes of churning, gently swirl in the cooled caramelized pears using a spatula. Transfer the ice cream to an airtight container and freeze for 4+ hours until firm.