Pear-Caramel Ice Cream

Makes about 1 quart

3 medium-sized ripe pears, peeled and cored
3/4 c. + 2 tablespoons sugar
2 cups heavy cream
1/8 teaspooon coarse salt
a few drops of fresh lemon juice

Dice the pears into 1/4-inch pieces.

Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula until melted.
When the sugar is a deep amber, stir in the pears. The caramel will seize, that's ok. Continue cooking and stirring occasionally (again with a heat-proof spatula - caramel will burn heck out of you) for ten minutes. The sugar will have dissolved.
Remove from the ehhat and stir in 1/2 cup of the cream, then mix in the rest of the cream, salt, and lemon juice.

Cool to room temp, puree until smooth, press through a strainer.
Chill according to your ice-cream maker manufacturer's instructions. [ed: be sure not to overchurn or you'll have buttery bits in there - not good]

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