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Honey-Roasted Pear Ice Cream

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Cook Time
15 minutes

Preparation Time
20 minutes

Chill Time
1 hour

Freeze Time
20 to 25 minutes

Calories: 423     Total Fat: 24g
Cholesterol: 138mg     Protein: 4g
Carbohydrates: 52g     Sodium: 81mg

Yield: About 1 quart or eight 1/2-cup servings
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  • 4 medium-sized ripe Anjou or Bartlett pears, peeled
  • 3 tablespoons fresh lemon juice
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon
  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup packed light brown sugar
  • 2 Safest Choice Pasteurized Eggs, beaten
  • 1 tablespoon vanilla extract
  • Dash fine sea salt
  • 1/2 cup amaretti cookies, crushed (optional)

    1. Preheat oven to 425°F. Line 15 x 10-inch baking pan with aluminum foil; spray foil with nonstick cooking spray.
    2. Cut pears into 1/2-inch thick slices; brush with lemon juice. Place in pan; drizzle with honey. Bake 15 minutes, or until tender, stirring occasionally. Place pears and pan juices in food processor; add cinnamon. Process until smooth.
    3. In large bowl, combine pear mixture, cream, milk, sugar, eggs, vanilla and salt; stir until sugar is dissolved. Cover and refrigerate 1 hour or until completely chilled.
    4. Pour pear mixture into canister of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until desired firmness. Sprinkle with crushed cookies, if desired.

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