Pear ice cream with praline caramel sauce

serves 6-8

Rating (12 ratings)


400 ml water
300 g Dansukker Granulated Sugar
100 ml freshly squeezed lemon juice
750 g pears
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Green food colouring

200 ml whipping cream
100 g Dansukker Cane Sugar
100 ml Dansukker Light Syrup
1 g salt
1 tsp Dansukker Vanilla Sugar
100 g praline paste (Odense Nougat)


Combine the water, sugar and lemon juice in a saucepan and simmer for 2 minutes. Peel, halve and core the pears. Add the pear halves to the boiling syrup and simmer for about 15 minutes. Allow the pears to cool in the syrup. Liquidise the pears or purée them through a sieve.

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the pear purée, vanilla sugar and a couple of drops of green food colouring (optional). Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix together all the sauce ingredients except the praline paste and simmer until thickened and smooth. Chop the praline paste, add it to the sauce and stir until dissolved.

Arrange the ice cream in bowls or on small plates and drizzle with the sauce.

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