Pear- Caramel Ice Cream

Until I thumbed through David Lebovitz's The Perfect Scoop to see what I could find for pears in the ice cream realm, I had forgotten about this surprising, excellent recipe. I think of pears having a subtle flavor that might not speak well in a dairy dessert, but this combination is quite nice.

3-4 pears, peeled, cored and diced
3/4 cup plus 2 tablespoons of sugar
2 cups of heavy cream
1/8 teaspoon of coarse salt
a few drops of lemon juice

The sugar is cooked over medium heat, constantly stirring gently until the sugar turns to an amber color. The pears are added and the mixture continues to cook while stirred for another ten minutes.

Slowly add and mix in the cream, salt and lemon juice. When cooled to room temperature, puree until smooth and strain. Cool in a refrigerator and freeze in your ice cream maker.