Ingredients:

  • 3 cups (600g) peeled and diced Korean pears
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (25g) granulated sugar
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the diced pears, lemon juice, and sugar into a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the pears are soft and the liquid has reduced by half.
  2. Transfer the reduced pear mixture to a blender and process until completely smooth. Let the purée cool entirely in the fridge.
  3. In a large bowl, beat the chilled heavy cream until stiff peaks form.
  4. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until glossy.
  5. Gently fold the cooled pear purée into the condensed milk mixture using a spatula.
  6. Slowly fold in the whipped cream in three batches, being careful not to deflate the air, until the mixture is a thick, pale-gold consistency.
  7. Pour the mixture into an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals.
  8. Freeze for at least 6 hours until firm.