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1
Dice the pears into 1/4-inch (1-cm) pieces.
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2
Spread the sugar in a large, nonreactive, heavy-bottomed saucepan.
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3
Cook the sugar over medium heat, watching it carefully.
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4
When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir the sugar, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
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5
Once the sugar becomes deep amber, stir in the pear pieces.
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6
Some of the caramel will seize and harden, but as you cook the pears, use a heatproof utensil to stir them and melt any bits of hard caramel.
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7
Continue to cook the pears for 10 minutes, until the pieces are cooked through.
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8
Remove from the heat and stir in 1/2 cup (125 ml) of the cream, then mix in the remaining cream, along with the salt and a few drops of lemon juice.
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9
Let cool to room temperature, then puree in a blender or food processor until smooth.
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10
Press the mixture through a mesh strainer with a flexible rubber spatula to remove any tough pear fibers.
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11
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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12
For Pear, Caramel, and Ginger Ice Cream, add 1/3 cup (35 g) very finely chopped candied ginger to the ice cream during the last few minutes of churning.
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13
Make Pear-Caramel Cream Puffs with Salted Butter Caramel and Chocolate Sauces and Buttercrunch Toffee Bits.
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14
Fill Profiteroles (page 232) with Pear-Caramel Ice Cream, and set them on a pool of Salted Butter Caramel Sauce (page 174).
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15
Scribble Lean Chocolate Sauce (page 165) over the cream puffs, then top with bits of well-crumbled Buttercrunch Toffee (page 200).
