Ginger Ice Cream with Caramelized Pears
6.3g
Net Carbs
3.7g
Protein
34.8g
Fat
0.5g
Fiber
347
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/2 cup Tap Water
- 2 teaspoons Unsalted Butter Stick
- 4 tablespoons Sugar-Free Flavored Syrup - Vanilla
- 3 1/2 cups Heavy Cream
- 1/4 cup slices (1" dia) Ginger
- 1 small pear (approx 3 per lb) Pear
- 7 large Egg Yolks
- 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Combine cream, water and sliced ginger in a heavy, medium saucepan over medium heat. Bring almost to a boil; remove from the heat and let stand 10 minutes.
- 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. Pour mixture into ice cream maker and churn according to manufacturer's instructions.
- Transfer to an airtight container and freeze until ready to serve. Just before serving, melt butter in a small skillet over high heat; add 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.
