This pear almond ice cream uses Greek style yogurt to add a bright tang to the base. We also sauteed pears in butter and sugar, then swirled them into the ice cream. And, instead of the more traditional vanilla, we’ve added our pure almond extract which goes beautifully with the pears. Finally, for an added crunch, we baked some almond crumble to sprinkle over the top.
This treat would make a perfect holiday dessert!Print
For the Pear Almond Ice Cream:
1 Cup whole milk
1 Cup heavy cream
1 Cup full fat Greek yogurt
1/2 Cup plus 2 tablespoons granulated sugar
1/4 Teaspoon salt
1/2 Teaspoon Dell Cove Spices Pure Almond Extract
For the Pear Filling:
2 Bartlett pears, peeled, cored and diced
1 Tablespoon unsalted butter
1 Tablespoon granulated sugar
1 Teaspoon lemon zest
Pinch of salt
For the Almond Crumble:
1/2 Stick (4 tablespoons) unsalted butter
1/4 Cup granulated sugar
1/4 Cup sliced almonds
1/2 Cup all-purpose flour
1/8 Teaspoon salt
Add the butter, diced pears, tablespoon of granulated sugar, lemon zest and pinch of salt to a large skillet or cast iron pan. Cook on medium heat, stirring often, until the pears soften. Puree the mixture in a food processor or blender and set aside.
To make the ice cream, whisk together the whole milk, heavy cream, Greek yogurt, granulated sugar, salt and almond extract. Pour the mixture into an ice cream maker and churn for 15 to 20 minutes or following the manufacturer’s directions. When the ice cream is done, pour in the pear mixture, churn for another minute just to incorporate and transfer to a lidded container. Freeze for at least 4 hours before serving.
To make the almond crumble, pre-heat the oven to 350 degrees. Stir together the melted butter, granulated sugar, salt, all-purpose flour and sliced almonds. Let the mixture site for 5 minutes and then form small clumps with your hands and place on a baking sheet lined with parchment paper. Bake for 15 – 20 minutes. Sprinkle on top of the ice cream when serving.