Ingredients:

  • 4 large (approx. 2 lbs / 900g) ripe Bosc or Anjou pears, peeled and cubed
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (30g) honey
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (60ml) water
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (120g) plain Greek yogurt, full fat
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine cubed pears, lemon juice, honey, cinnamon, and water in a saucepan. Simmer over medium-low heat for 20–25 minutes until the pears are mahogany-colored and tender. Let the mixture cool completely to room temperature.
  2. Transfer the cooled pear mixture into a blender. Process until the mixture is a velvety puree. Optional: pass the puree through a fine-mesh strainer to remove any remaining fibers.
  3. In a chilled bowl, whisk the heavy cream until soft peaks form. Gently fold in the Greek yogurt, vanilla extract, and salt. Slowly fold the pear puree into the cream using a spatula to maintain the air bubbles.
  4. Pour the mixture into a freezer-safe container. If using an ice cream maker, churn according to manufacturer instructions. For the no-churn method, freeze for 6 hours, stirring vigorously every 90 minutes to break up ice crystals.