Pear Cinnamon Honey Ice Cream

Name: Roasted Pear Cinnamon Honey Ice Cream
Prep time: 25 min
Cook time: 45 min
Total time: 9 h
Yield: 1 quart, about 8 servings
Cuisine: International
Ingredients: 4 ripe but firm pears, about 1 3/4 pounds total, peeled, cored, and cut into 1/2-inch dice; 2 tablespoons floral honey, such as wildflower, orange blossom, or clover honey; 1 tablespoon unsalted butter, melted; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon fine sea salt; 2 cups heavy cream; 1 cup whole milk; 1/2 cup floral honey, such as wildflower, orange blossom, or clover honey; 1 cinnamon stick, about 3 inches long; 1/4 teaspoon ground cinnamon; 5 large egg yolks; 1/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 teaspoon pure vanilla extract; 1 to 2 tablespoons honey, for drizzling; 1 pinch ground cinnamon, for dusting; 1 small ripe pear, thinly sliced; 2 tablespoons toasted chopped walnuts

Imperial July 4, 2026July 4, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 9 hours, including chilling, churning, and firming

Quick Ingredients

Roasted pears: 4 ripe but firm pears, about 1 3/4 pounds total, peeled, cored, and diced; 2 tablespoons honey; 1 tablespoon unsalted butter, melted; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon fine sea salt
Custard: 2 cups heavy cream; 1 cup whole milk; 1/2 cup honey; 1 cinnamon stick; 1/4 teaspoon ground cinnamon; 5 large egg yolks; 1/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 teaspoon pure vanilla extract
Optional serving: extra honey for drizzling, a pinch of ground cinnamon, thin pear slices, or 2 tablespoons toasted chopped walnuts

Do This

1. Freeze your ice cream maker bowl according to the manufacturer’s directions. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Toss the pears with 2 tablespoons honey, melted butter, lemon juice, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Roast for 30 minutes, stirring once, until tender and lightly caramelized.
3. Warm the cream, milk, 1/2 cup honey, cinnamon stick, and 1/4 teaspoon ground cinnamon to 160°F. Cover and steep for 10 minutes, then remove the cinnamon stick.
4. Whisk egg yolks, sugar, and 1/4 teaspoon salt. Temper with the warm dairy, then cook the custard over medium-low heat to 170°F to 175°F, stirring constantly.
5. Strain the custard, blend with the roasted pears and vanilla until smooth, then chill in an ice bath for 15 minutes and refrigerate for at least 4 hours.
6. Churn for 20 to 25 minutes, transfer to a chilled container, cover with parchment, and freeze for 3 hours until scoopable.

Why You’ll Love This Recipe

It tastes like autumn in a bowl: Roasted pears, warm cinnamon, and floral honey create a cozy, gently spiced flavor.
The texture is beautifully silky: A classic egg-yolk custard gives the ice cream a rich, creamy body that scoops like a dream.
Roasting makes the pears shine: The oven concentrates their sweetness and adds caramelized depth before they are blended into the base.
It is make-ahead friendly: The custard can be prepared the day before, then churned when you are ready to serve.

Grocery List

Produce: 4 ripe but firm pears, 1 lemon, optional extra pear for serving
Dairy: heavy cream, whole milk, unsalted butter, 5 large eggs
Pantry: floral honey such as wildflower or orange blossom honey, granulated sugar, ground cinnamon, 1 cinnamon stick, fine sea salt, pure vanilla extract, optional toasted walnuts

Full Ingredients

For the Roasted Pears

4 ripe but firm pears, about 1 3/4 pounds total, peeled, cored, and cut into 1/2-inch dice
2 tablespoons floral honey, such as wildflower, orange blossom, or clover honey
1 tablespoon unsalted butter, melted
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt

For the Cinnamon Honey Custard

2 cups heavy cream
1 cup whole milk
1/2 cup floral honey, such as wildflower, orange blossom, or clover honey
1 cinnamon stick, about 3 inches long
1/4 teaspoon ground cinnamon
5 large egg yolks
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract

Optional Garnishes for Serving

1 to 2 tablespoons honey, for drizzling
1 pinch ground cinnamon, for dusting
1 small ripe pear, thinly sliced
2 tablespoons toasted chopped walnuts

Step-by-Step Instructions

Step 1: Chill the equipment and heat the oven

Make sure the freezer bowl for your ice cream maker is fully frozen according to the manufacturer’s directions, usually 12 to 24 hours. Place the storage container you plan to use for the finished ice cream in the freezer so it is cold when the ice cream is churned.

Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. This keeps the honey-coated pears from sticking and makes cleanup easier.

Step 2: Roast the pears until caramelized

Place the diced pears on the prepared baking sheet. Add 2 tablespoons honey, the melted butter, lemon juice, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt. Toss until every piece of pear is lightly coated, then spread the pears into a single layer.

Roast at 400°F for 30 minutes, stirring once after 15 minutes. The pears should be tender, glossy, and lightly browned around the edges, with syrupy juices on the pan. Let them cool on the baking sheet for 10 minutes. Scrape up both the pears and their pan juices, since those juices carry a lot of roasted honey flavor.

Step 3: Infuse the dairy with cinnamon and honey

In a medium heavy-bottomed saucepan, combine the heavy cream, whole milk, 1/2 cup honey, cinnamon stick, and 1/4 teaspoon ground cinnamon. Warm over medium heat, stirring often, until the honey dissolves and the mixture reaches 160°F. The dairy should be steaming but not boiling.

Remove the saucepan from the heat, cover it, and let the cinnamon steep for 10 minutes. Remove and discard the cinnamon stick. This short steep gives the base a fragrant cinnamon warmth without making it taste harsh or woody.

Step 4: Temper the egg yolks

In a medium mixing bowl, whisk the egg yolks, granulated sugar, and 1/4 teaspoon fine sea salt for 1 to 2 minutes, until the mixture looks slightly lighter and thicker.

Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly. Add it gradually so the eggs warm up gently instead of scrambling. Once that first cup is incorporated, whisk in another 1 cup of the warm cream mixture. Pour the tempered yolk mixture back into the saucepan with the remaining dairy.

Step 5: Cook the custard to the right temperature

Set the saucepan over medium-low heat. Cook the custard for 6 to 8 minutes, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. The custard is ready when it reaches 170°F to 175°F and lightly coats the back of a spoon.

Do not let the custard boil. If it climbs above 180°F, the eggs can curdle and the texture may turn grainy. When the custard is ready, immediately pour it through a fine-mesh strainer into a clean bowl or blender jar.

Step 6: Blend in the roasted pears and chill thoroughly

Add the roasted pears and all of their syrupy pan juices to the strained custard. Add the vanilla extract. Blend for 30 to 45 seconds, until the base looks smooth and pale golden with tiny cinnamon specks. For the silkiest texture, pour the blended base through the fine-mesh strainer one more time, pressing gently with a spatula.

Set the bowl of custard into a larger bowl filled with ice water. Stir for 15 minutes, until the base cools to about 45°F. Cover and refrigerate for at least 4 hours, or up to 24 hours. A fully chilled base churns faster and gives the finished ice cream a creamier texture.

Step 7: Churn the ice cream

Pour the cold custard base into your ice cream maker and churn according to the manufacturer’s directions. Most home machines will take 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve.

If your machine begins to slow before the ice cream reaches soft-serve texture, stop churning and transfer it to the freezer container. Over-churning can make the texture buttery instead of smooth.

Step 8: Freeze until scoopable and serve

Transfer the churned ice cream to the chilled storage container. Smooth the top, press a piece of parchment paper directly against the surface, and seal with a lid. Freeze for 3 hours, until firm enough to scoop.

Before serving, let the ice cream sit at room temperature for 5 to 10 minutes. Scoop into bowls and finish with a light drizzle of honey, a dusting of cinnamon, thin pear slices, or toasted walnuts if you like.

Pro Tips

Choose the right pears: Bartlett, Bosc, or Anjou pears all work well. They should smell sweet and give slightly near the stem, but they should not be mushy.
Use a thermometer for the custard: The ideal range is 170°F to 175°F. This gives the custard body without overcooking the eggs.
Do not skip the chill: Refrigerating the base for at least 4 hours improves flavor and helps the ice cream churn into a finer, creamier texture.
Pick a honey you love: Wildflower honey gives a rounded floral flavor, orange blossom honey tastes bright and aromatic, and clover honey is mild and classic.
Strain after blending for extra silkiness: Pears have delicate fibers, and a second strain gives the finished ice cream a smoother, more elegant texture.

Variations

Pear Cardamom Honey Ice Cream: Replace the 1/4 teaspoon ground cinnamon in the custard with 1/4 teaspoon ground cardamom, but keep the cinnamon in the roasted pears for warmth.
Ginger Pear Cinnamon Ice Cream: Add 1 teaspoon finely grated fresh ginger to the pears before roasting, or add 2 tablespoons finely chopped crystallized ginger during the last 2 minutes of churning.
Pear Crumble Sundae: Serve each scoop with 2 tablespoons toasted oat crumble, 1 teaspoon warm honey, and a pinch of cinnamon for an apple-crisp-inspired dessert feel.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container with parchment pressed directly onto the surface for up to 2 weeks. For the best texture, keep it in the back of the freezer where the temperature is most consistent. Let it soften at room temperature for 5 to 10 minutes before scooping.

To make it ahead, roast and blend the pears into the custard up to 24 hours before churning. The roasted pears alone can be prepared and refrigerated in an airtight container for up to 2 days. If making the base in advance, whisk it well before adding it to the ice cream maker.

Nutrition (per serving)