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Honey-Roasted Pear Ice Cream Recipe

This Honey-Roasted Pear Ice Cream is a Safest Choice™ recipe contest winner!

Servings: 8

Active time: 20 minutes

Total time:

Ingredients

  • 4 medium-sized ripe Anjou or Bartlett pears
  • 3 Tbsp fresh lemon juice
  • 1/4 c honey
  • 1/4 tsp ground cinnamon
  • 2 c heavy cream
  • 1 c milk
  • 1 c packed light brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp vanilla extract
  • dash fine sea salt
  • 1/2 c crushed amaretti cookies, optional

Preparation

  1. Preheat oven to 425° F. Line 15x10-inch baking pan with aluminum foil; spray foil with nonstick cooking spray.
  2. Peel pears. Cut into 1/2-inch thick slices; brush with lemon juice. Place in prepared pan; drizzle with honey. Bake 15 minutes, or until tender, stirring occasionally. Place pears and pan juices in food processor; add cinnamon. Process until smooth.
  3. In large bowl, combine pear mixture, cream, milk, sugar, eggs, vanilla and salt; stir until sugar is dissolved. Cover and refrigerate 1 hour or until completely chilled.
  4. Pour pear mixture into canister of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm as desired. To serve, sprinkle with crushed cookies, if desired.

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Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 423
Total Fat 24g (37% DV)
Saturated Fat 15g (75% DV)
Cholesterol 138mg (46% DV)
Sodium 81mg (3% DV)
Total
Carbohydrate
52g (17% DV)
Protein 4g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.