Sour Cream Ice Cream with Caramelized Pear Compote Recipe

1. In a large bowl, whisk sour cream, sugar, half-and-half, lemon juice, and salt until blended.

2. Scrape vanilla bean seeds into mixture and whisk until blended.

3. Cover and refrigerate until well chilled. This will take about 1 hour, or overnight.

4. Freeze sour cream mixture in an ice cream maker according to manufacturer’s directions.

5. In the meantime, place an 8-cup storage container in freezer.

6. When ice cream is done, scoop into container and freeze at least 4 hours or overnight, until solid.

Pear compote:

1. In a large skillet, melt butter over medium heat. Stir in sugar and cinnamon stick, if using.

2. Cook, stirring frequently, until sugar mixture turns caramel color.

3. Using a long-handled spoon, carefully stir in brandy and lemon juice (mixture will spatter).

4. Add pears and cook, gently stirring occasionally, until pears are tender and juices thicken slightly.

5. Remove and discard cinnamon stick.

6. To serve, scoop about half a cup ice cream into each of 8 dessert bowls and top with warm pear compote.