Saturday, October 23, 2010
Roasted Pear Cardamom Vanilla Ice Cream
1/2 tsp sea salt
To roast pears, preheat oven to 475 and line baking sheet with foil and spray with non-stick spray. Spread out pears on sheet, and roast until tender, about 20 minutes. Let pears cool, then puree to a smooth consistency. Chill pears until very cold. To make base, combine all ingredients including pears in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Pour into a freezable container with a lid and place in the freezer for at least a few hours, or overnight to firm up for best results.