Pecan Pear Crème Fraîche Ice Cream

4 servings
15 min prep time
06 hrs 45 min total time

Our Madagascar Vanilla Crème Fraîche stars in this homemade ice cream from Sweet Remedy. 

Ingredients

3 pears

2 tablespoons arrowroot starch or cornstarch

1/2 cup water

1 1/2 cups heavy cream

1 1/2 cups whole milk

2 eggs

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

8 ounces Vermont Creamery Madagascar Vanilla Crème Fraîche

1 cup maple glazed or candied pecans

Directions

  • STEP 1

    Wash, peel and chop pears. Combine pears and arrowroot or cornstarch in small saucepan. Add water; cook, stirring constantly, over medium-low heat for about 10 minutes until mixture thickens. Refrigerate until you are ready to churn the ice cream mixture in your ice cream machine.

  • STEP 2

    Beat milk and eggs together in large saucepan. Add sugar, cinnamon, nutmeg, allspice, and ginger; cook over medium-low heat. Constantly stir with a wooden spoon until thickened enough to coat back of spoon. Remove from heat. Once cooled, stir in heavy cream. Place plastic food wrap directly onto top of mixture. Refrigerate 4 or more hours.

  • STEP 3

    Churn mixture in ice cream maker according to manufacturer's instructions. Once churning is complete, stir in Madagascar Vanilla Crème Fraîche into ice cream. It will resemble soft serve. Mix in pear mixture and maple glazed pecans.

  • STEP 4

    Transfer to a freezer-safe container with a lid. Freeze 3-4 hours or until frozen through.

Sweet Remedy

Sweet Remedy_Image

Sweet Remedy

Samantha Seeley is a food blogger, recipe developer, student and freelance photographer living in the Hudson Valley of New York. Her food blog, Sweet Remedy is her creative outlet where she shares recipes, stories and photographs of her life and of good food. In June of 2013, she was a speaker at the BlogHer Food conference on a panel titled Pro Food Photography on the Fly. While continuing work on her personal farming project, tentatively titled Working Hands, she is currently working with The Valley Table and photographing Hudson Valley Restaurant Week and other photographic projects for the food centric magazine.