Pear Crisp Ice Cream

 

It's the last day of #FallFlavors Week and I hope you've enjoyed it as much as I have!  I'm wrapping things up with Pear Crisp Ice Cream because even though the calendar may say it's fall, we're still having 85 degree weather. 

This post is sponsored in conjunction with Fall Flavors Week. I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

 

I've seen apple crisp ice cream and I thought, why not pear crisp? I combined diced pears with Dixie Crystals brown sugar, a little water and cinnamon and cooked them down until they were soft. I stirred in a bit of Taylor & Colledge vanilla bean paste and then let the mixture cool. 

I made the ice cream base with eggs, Dixie Crystals granulated sugar, heavy cream, milk , and a nice big tablespoon of Taylor &Colledge vanilla bean paste. I let it do it's thing in my KitchenAid Ice Cream Maker attachment.

After about 25 minutes I added in the pear mixture. I let it go about another five minutes, then I started layering it into the containers. First I did ice cream, then I sprinkled on some Nairn's Oat Graham crumbs.  I repeated that twice more, then put the lid on and stashed it in the freezer overnight.

 

Huge thanks to all of our sponsors, Nairn's, Taylor & Colledge, Dixie Crystals, Melissa's Produce, Republic of Tea, and Millican Pecan!

 

Thank you also to Ellen from Family Around the Table, Christie from A Kitchen Hoor's Adventures, and Heather from Hezzi-D's Books and Cooks for hosting this event and to all of the other bloggers for sharing all of their amazing recipes!

Pear Crisp Ice Cream

Author: Jolene's Recipe Journal

Ingredients

• 2 large pears, diced
• 1/2 cup Dixie Crystals brown sugar
• 2 Tablespoons water
• 1/4 teaspoon cinnamon
• 1 teaspoon Taylor and College vanilla bean paste

Sweet cream base:

• 2 large eggs
• 3/4 cup Dixie Crystals granulated sugar
• 2 cups heavy cream
• 1 cup milk
• 1 Tablespoon Taylor and Colledge vanilla bean paste
• Nairn's oat grahams, pulsed in food processor plus additional for garnish.

Instructions

1. Add pears, brown sugar, water, and cinnamon to a skillet over med high heat. Cook, stirring constantly but gently until water is evaporated and until syrupy. Remove from heat and add vanilla bean paste. Cool completely.
2. Prepare the sweet cream base. Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time until completely blended. Pour in cream and milk mixture and whisk to blend.
3. Pour into your ice cream maker, and freeze according to the manufacturer's directions. Once ice cream stiffens, add the pear mixture. and continue to freeze to desired texture.
4. Move ice cream to freezer containers. Layer ice cream, then oat graham crumbs and then repeat.
5. Freeze overnight. Serve garnished with additional Oat Graham if desired.

Other recipes you may enjoy:

Ginger Pear Muffins

Pear Scones with Caramel Drizzle

pear, ice cream,

Dessert, ice cream

American

Created using The Recipes Generator

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

More #FallFlavors Recipes Below:

Beverages

• Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
• Apple Cider Old Fashioned from Books n' Cooks

Breakfast and Baked Goods

• Apple Cider Donut Muffins from Cheese Curd In Paradise
• Pear and Apple Cider Scones from A Kitchen Hoor's Adventures
• Spiced Pumpkin Coffee Cake from Hezzi-D's Books and Cooks

Side Dishes

• Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
• Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
• Fall Roasted Vegetable Medley from Family Around the Table
• Glazed Cippolini Onions With Rosemary from Life Love and Good Food
• Sweet Potato Latkes from Take Two Tapas

Main Dishes

• Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
• Butternut Squash Pasta Sauce from Jen around the world

Desserts

• Apple Blondies from Eat Move Make
• Apple Turnover from Art of Natural Living
• Butterscotch Pie from Lemon Blossoms
• No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
• Oatmeal Scotchies from Palatable Pastime
• Pear Bundt Cake from The Fresh Cooky
  
• Pear Crisp Ice Cream from Jolene's Recipe Journal
• Pecan Butter Cookies from An Affair from the Heart
• Pecan Pie Bars from Devour Dinner
• Pumpkin Cupcakes from House of Nash Eats
• Pumpkin Spice Sugar Cookies from SueBee Homemaker
• Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
• Sweet Tea Panna Cotta from Karen's Kitchen Stories
• Turtle Waffle Ice Cream Sandwiches from That Recipe