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Scoop of pear ice cream with spoon, fresh pears and fresh ginger on the side.

Pear ice cream

Author: Sarah Brooks
This homemade caramelized pear ice cream with ginger is fresh and delicious. With rich brown sugar caramel and warming ginger it's packed with Fall flavors.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each)
Calories 359 kcal


  • ice cream churner


I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!

  • 4 medium (750gms) very ripe pears
  • ½ cup (110gms) tightly packed brown sugar
  • 2 tablsespoons (40gms) unsalted butter
  • 2 to 3 teaspoons ground ginger
  • 2 teaspoons (5gms) tapioca starch
  • 2 cups (500mls) thickened cream
  • ½ tablespoon (15gms) glucose syrup


  • Peal, core and dice the pears.
  • Add the butter and brown sugar to a skillet/frying pan. Cook on medium, stirring frequently until the sugar and butter are melted together and foamy. You want to get some extra color on the sugar to add to the caramel notes, but be careful not to burn the sugar. Add the ground ginger and mix well.
  • Add the diced pears and stir well. Cook the pears for couple of minutes, stirirng well. The pears will release a lot of juice.
  • Continue to cook the pears for about twenty minutes, stirring frequently until it has cooked down and is a wonderful thick, almost jammy consistency.
  • Allow to cool, then transfer to a deep-sided jug you can use a stick/immersion blender in. Blitz the pears until smooth and strain. You should have 1 and ½ cups (375mls) of blitzed pear puree.
  • Add the cream to a small pot. Add the tapioca starch to a small bowl with two tablespoons of the cream and mix well. Add the glucose syrupe to the cream and gently heat until warm and all the glucose syrup is dissolved.
  • Add the tapioca starch slurry to the warm cream mix and mix well. Remove from the heat. If you are having trouple mixing in the tapioca starch you can blitz it carefully and briefly with an immersion/stick blender.
  • Add the cream mix to the strained pears and mix well. Cover and chill in the fridge for at least four hours, preferably overnight.
  • Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch it on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft-serve when done. Cover and freeze for at least four hours, or until firm.
  • To serve remove from the freezer scoop and enjoy. Fabulous on its own or with some of my easy pear compote. Deliciouis!


NB: The time given is for hands-on cooking time and churning time.  It does not include cooling (10 minutes), chilling (4 hours) or freezing time (4 hours).   
  • This recipe works best with very sweet, soft juice pears such as William Bartlett, also known as Williams Bon Chrétien or Bartlett pear (red or green).  It would also work well with Packham pears.  If you can't get either of these varieties try to use pears that are sweet, ripe, soft and juicy for maximum flavor and sweetness.    


Calories: 359kcalCarbohydrates: 25gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 90mgSodium: 29mgPotassium: 111mgFiber: 0.1gSugar: 22gVitamin A: 1168IUVitamin C: 1mgCalcium: 69mgIron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: egg free, Pear and ginger ice cream
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