This homemade caramelized pear ice cream with ginger is bright, fresh and full of autumnal flavor. Rich brown sugar caramel and warming ginger complement ripe pears for a dessert that’s perfect for fall or Thanksgiving.
This homemade pear ice cream showcases juicy, ripe pears and is made without eggs so the pear flavor can shine. Caramelized brown sugar brings depth while ground ginger adds a gentle, warming spice. The result is creamy, aromatic and ideal for cooler months.
Recipe tips and frequently asked questions
What type of pears should I use?
Use very ripe, sweet and juicy pears for the best flavor. I used Williams Bartlett pears (also called Williams Bon Chrétien or Bartlett). Packham pears would also work well. Avoid under-ripe, gritty or overly firm pears—those won’t break down into a smooth, sweet puree.
Can I add other flavors?
Yes. Try one of these variations:
- Swap or add warm spices—cinnamon, nutmeg or a pinch of cardamom pair beautifully with pear.
- For pear vanilla ice cream, omit the ginger and stir in 1–2 teaspoons of vanilla extract.
- Mix some other fruit into the pears, such as apples, feijoas or blueberries, for a different twist.
- Replace the glucose syrup with an equal amount of honey or light corn syrup if needed.
What can I serve this with?
This pear ice cream is excellent on its own, drizzled with honey or chocolate sauce, or alongside desserts like fruit crumbles, pies, pancakes and waffles.
Can I make it without an ice cream maker?
Yes. To make a no-churn version, prepare the base as directed and pour it into a chilled container. Freeze for one hour, then remove and whisk thoroughly, scraping the edges. Return to the freezer for another hour and repeat whisking two to three more times until it reaches a soft-serve consistency. Then freeze until firm.
Why does my ice cream feel greasy?
A greasy mouthfeel usually means the butterfat percentage is high. If your cream varies, try replacing ½ cup of cream with full-cream milk to reduce the fat slightly and improve texture.
If you enjoy pear desserts, try stewed pears, pear crumble or pear compote to serve alongside this pear-flavored ice cream.
Ingredients
Fresh pears: Choose very ripe, soft and juicy fruit for maximum sweetness and flavor.
Light brown sugar: Adds caramel notes. Dark brown sugar or caramelized white sugar can be used as alternatives.
Thickened cream: Use heavy cream or heavy whipping cream if thickened cream isn’t available; aim for roughly 34% fat for a rich texture.
Ground ginger: Adds warming spice. Use fresh jarred ground ginger that still has a good flavor; cinnamon, nutmeg or cardamom also work.
Tapioca starch: Thickens and stabilizes the base. Substitute arrowroot or cornflour in equal amounts if needed.
Glucose syrup: Lowers the freezing point for smoother, scoopable ice cream. Substitute light corn syrup or powdered dextrose in the same amount if necessary—measure carefully.
How to make pear ice cream
See the recipe card below for ingredient amounts and full instructions.
Peel, core and dice the pears. In a skillet, melt the butter with the brown sugar over medium heat, stirring until they form a foamy caramel. Cook a little longer to deepen the color without burning the sugar, then stir in the ground ginger.
Add the diced pears and cook, stirring, until they release their juices. Continue simmering for about 20 minutes, stirring frequently, until the pears reduce to a thick, jammy consistency. Let cool slightly, then puree with an immersion blender and strain to remove any fibrous bits. You should have about 1½ cups (375 ml) of pear puree.
Warm the cream gently in a small pot. Mix the tapioca starch with two tablespoons of cream to form a slurry. Stir the glucose syrup into the warm cream until dissolved, then whisk in the tapioca slurry and remove from heat. If needed, briefly blend with an immersion blender to fully incorporate.
Combine the warm cream mixture with the strained pear puree, mix thoroughly, cover and chill in the refrigerator for at least four hours or overnight for best results.
Chill your storage container and your ice cream churner bowl as required. Churn the chilled mixture until it reaches a soft-serve texture. Transfer to a container, cover, and freeze for at least four hours or until firm.
How to serve
Scoop straight from the freezer and enjoy. The ice cream is wonderful on its own or served with a spoonful of pear compote, baked goods, pancakes or waffles.
How to store
This pear and ginger ice cream keeps best in an airtight container in the freezer for up to two weeks. After that it may begin to develop ice crystals but will still taste good.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations! @keep_calm_and_eat_icecream
Looking for more dessert recipes?
Try these ideas from the same kitchen:
- Pear Compote
- Stewed Pears
- Pear Crumble
- Feijoa Ice Cream
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📋 Recipe
Pear ice cream
Equipment
- ice cream churner (or a chilled container for no-churn method)
Ingredients
I highly recommend measuring by weight and milliliters for consistent results.
- 4 medium very ripe pears (about 750 g)
- ½ cup (110 g) tightly packed brown sugar
- 2 tablespoons (40 g) unsalted butter
- 2–3 teaspoons ground ginger
- 2 teaspoons (5 g) tapioca starch
- 2 cups (500 ml) thickened cream (or heavy cream)
- ½ tablespoon (15 g) glucose syrup
Instructions
- Peel, core and dice the pears.
- Melt the butter and brown sugar in a skillet over medium heat, stirring until foamy. Cook briefly to deepen color but avoid burning. Stir in ground ginger.
- Add the diced pears and cook, stirring, until they release their juices.
- Simmer the pears for about 20 minutes, stirring frequently, until they reduce to a thick, jammy consistency.
- Cool slightly, transfer to a deep jug, blitz with an immersion blender until smooth and strain. You should have about 1½ cups (375 ml) of pear puree.
- Warm the cream gently. Mix the tapioca starch with two tablespoons of cream to make a slurry. Stir the glucose syrup into the warm cream until dissolved.
- Whisk the tapioca slurry into the warm cream, remove from heat and ensure fully combined (briefly blitz with an immersion blender if needed).
- Combine the cream mixture with the strained pear puree, mix well, cover and chill for at least four hours or overnight.
- Churn in an ice cream machine until soft-serve in texture. Transfer to a container and freeze at least four hours or until firm. For a no-churn method, freeze and whisk in intervals as described above.
- Serve straight from the freezer. Enjoy plain or with pear compote or baked desserts.
Notes
NB: Hands-on time and churn time total about 45 minutes. Chilling and freezing times are additional.
- Best results come from sweet, soft, juicy pears such as Williams Bartlett or Packham.
Nutrition
Calories: 359 kcal • Carbohydrates: 25 g • Protein: 2 g • Fat: 29 g • Saturated Fat: 18 g • Sugar: 22 g
Nutritional Disclaimer
Nutrition is an estimate and may vary by ingredient brands. Calculate based on the products you use if exact values are required.
Keywords: egg free, pear and ginger ice cream
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