How To Make Sour Cream Ice Cream with Caramelized Pear Compote
Sour cream, vanilla, and lemon juice make for a creamy ice cream that’s then paired with a compote made of fresh, juicy pears. The ultimate summer treat!
Serves:
Ingredients
For Ice Cream:
- 1containersour cream
- 1cupsugar,(plus 2 tbsp)
- 1cuphalf and half
- 2tbspfresh lemon juice
- ¼tspsalt
- vanilla bean
For Pear Compote:
- 4tbspunsalted butter
- ½cupsugar
- 1stickcinnamon,optional
- 2tspbrandy
- 1tspfresh lemon juice
- 3largefirm ripe bartlett pears
Instructions
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In a large bowl, whisk sour cream, sugar, half-and-half, lemon juice, and salt until blended.
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Scrape vanilla bean seeds into mixture and whisk until blended.
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Cover and refrigerate until well chilled. This will take about 1 hour, or overnight.
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Freeze sour cream mixture in an ice cream maker according to manufacturer’s directions.
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In the meantime, place an 8-cup storage container in freezer.
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When ice cream is done, scoop into container and freeze at least 4 hours or overnight, until solid.
Pear compote:
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In a large skillet, melt butter over medium heat. Stir in sugar and cinnamon stick, if using.
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Cook, stirring frequently, until sugar mixture turns caramel color.
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Using a long-handled spoon, carefully stir in brandy and lemon juice (mixture will spatter).
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Add pears and cook, gently stirring occasionally, until pears are tender and juices thicken slightly.
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Remove and discard cinnamon stick.
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To serve, scoop about half a cup ice cream into each of 8 dessert bowls and top with warm pear compote.
Nutrition
- Calories: 285.84kcal
- Fat: 9.36g
- Saturated Fat: 5.82g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.50g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 49.98g
- Fiber: 2.36g
- Sugar: 45.73g
- Protein: 1.26g
- Cholesterol: 26.46mg
- Sodium: 87.08mg
- Calcium: 43.79mg
- Potassium: 119.60mg
- Iron: 0.21mg
- Vitamin A: 78.66µg
- Vitamin C: 5.09mg
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