I got a bunch of fresh pears from the CSA last week and was trying to think of a fun way to cook them. I had been complaining to Chuck and Tony earlier this week about the lack of ice cream in our freezer, so I took this opportunity to bust out this pear-caramel ice cream from the fabulous David Lebovitz's book, The Perfect Scoop.
I was nervous about the caramel part of it (I had visions of the caramelizing sugar escaping from the pan and burning/hardening all over the counter, my hands, everything), but it was very easy, as long as you keep your eyes on it.
This ice cream is really unique- it has the buttery sweetness of the caramel, but a fruity flowery flavor from the pears.
