Ginger Ice Cream with Caramelized Pears
|Heavy cream||3 1⁄2 Cup (56 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||1⁄4 Cup (4 tbs)|
|Egg yolks||7 Large|
|Sugar substitute||2⁄3 Cup (10.67 tbs) (Granular One)|
|Unsalted butter||2 Teaspoon|
|Pear||1 Small, peeled, cored, and cut into 1/4-inch dice|
|Sugar free vanilla syrup||3⁄4 Cup (12 tbs)|
1. Combine cream, water, and ginger in a medium saucepan over medium heat. Bring almost to a boil; remove from the heat and let stand 10 minutes.
2. Whisk egg yolks and sugar substitute in a large bowl until lightened and thick. Gradually whisk half of the hot cream into egg mixture; return mixture to pan. Cook, stirring constantly, over medium heat until mixture registers 170°F on an instant-read thermometer or is thick enough to coat the back of a spoon. Strain through a fine mesh strainer into an airtight container, pressing with a spoon to extract liquid from ginger solids. Cover and refrigerate until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
4. Just before serving, melt butter in a small skillet over high heat; add diced pear and cook until tender and lightly browned, 3 to 4 minutes. Pour syrup into a small serving bowl; stir pear into syrup. Scoop ice cream into bowls; top with pears.