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Pear Ginger Ice Cream with Caramel Topping

September 30, 2011

This is my summer version of the Pear Ginger Caramel cake I had posted as my first blog entry of brakeacake.  If by any chance you had already tried the cake and liked its Asian-esque sentiment, then you ought to try its ice-cream counterpart!  Less carby, more dairy, ideal for breast-feeding moms or calcium-deprived individuals.  Or if you don’t fit either category, perhaps you belong to the caramel lovers one?  And if you think that might be too sweet for your rather salty tooth, I have paired it with ginger and sea salt.  Ginger and garlic are typical ingredients used in Chinese cuisine though not limited to it.  The fresh ginger flavor is very subtle and refreshing.  However, if you’re not a fan of it, but you still want a touch of something besides ‘sweetness’, add a few pieces of sea salt to your caramel topping and you’ll rest content ..until your pear ginger caramel ice cream disappears.


  • 3 pears, peeled, pureed
  • 1/4 cup or 125g mascarpone
  • 2 cups buttermilk custard
  • 1 tbsp minced ginger
  • 1 tsp lemon juice
  • caramel sauce

Make buttermilk custard.  Set aside until cool.  Mix mascarpone into pear puree.  Throw in ginger and lemon juice.  Stir well and add 2 cups of the buttercream custard to it, then stir again.  Pour in a few streaks of the caramel topping, 1/4 to 1/2 cup, and mix until incorporated.  Caramel should naturally dissolve into the ice cream mixture.  Pour into an air-tight container and freeze for at least 6 hours.  When it is ready for serving, you might see miniscule crystals formed but the pears make the ice cream softer than regular homemade ice cream and easy to scoop.  Serve as it is or topped with more of that caramel sauce.  Enjoy!

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