Roast Pear Sherry Ice Cream Recipe

Preheat the oven to 375°F (190°C). Place the pear halves in a baking dish and drizzle with sherry. Roast for 30 minutes, until soft and slightly caramelized. Let cool.

In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming.

In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.

Remove from heat and stir in the vanilla extract and salt. Let cool to room temperature, then refrigerate for at least 2 hours, or until chilled.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.

While the ice cream is churning, chop the roasted pear halves into small pieces.

In the last few minutes of churning, add the chopped roasted pears to the ice cream mixture.

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Serve the Roast Pear & Sherry Ice Cream in bowls or cones and enjoy!