There’s no better topping for cold ice cream than warm fruit. This sour ice cream pairs so well with pear compote that you’re guaranteed to go back for seconds (and thirds).
- 16 oz. sour cream
- 2 1/2 cup plus 2 Tbl. sugar
- 1 cup half-and-half
- 2 Tbl. plus 1 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 4 Tbl. unsalted butter
- 1 stick cinnamon
- 2 tsp. brandy
- 3 large firm-ripe Bartlett pears, peeled and cored
1. To make the ice cream, whisk the sour cream, 1 cup plus 2 tablespoons sugar, half-and-half, 2 tablespoons lemon juice and salt until blended. Add the vanilla extract into the mixture and whisk until blended. Cover and refrigerate until chilled, about one hour.
2. Freeze the sour cream mixture in an ice cream maker. Place an 8-cup storage container in the freezer. When ice cream is done, scoop it into the container and freeze until it is solid, at least four hours.
3. To make the compote, melt butter over medium heat in a large pan. Stir in the sugar and cinnamon stick. Cook, stirring frequently, until the sugar mixture becomes a caramel color, about 4 minutes.
4. Stir in the brandy and lemon juice. Add the pears and cook, stirring occasionally, until the pears are tender and juices thicken slightly, about 8 minutes. Remove and discard the cinnamon stick.
5. To serve, scoop 1/2 cup ice cream into a bowl and top it with the warm pear compote.