Roasted Pear and Ginger Ice Cream

Name: Roasted Pear Ginger Ice Cream
Prep time: 25 min
Cook time: 45 min
Total time: 8 h 30 min
Yield: 1 quart, about 8 servings
Cuisine: International
Ingredients: 4 medium ripe but firm pears, about 1 3/4 pounds total, such as Bosc, Anjou, or Bartlett; 2 tablespoons mild honey; 1 tablespoon unsalted butter, melted; 1 teaspoon fresh lemon juice; 1/8 teaspoon fine sea salt; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 2 tablespoons peeled, thinly sliced fresh ginger, from about a 2-inch piece; 5 large egg yolks; 1/3 cup mild honey, such as clover, orange blossom, or wildflower; 2 tablespoons granulated sugar; 1/8 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 1 tablespoon finely chopped candied ginger; 1 tablespoon toasted sliced almonds; 1 teaspoon extra honey, drizzled lightly over each serving; Very thin slices of fresh pear, brushed with lemon juice to prevent browning

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 8 hours 30 minutes, including chilling and freezing

Quick Ingredients

4 medium ripe but firm pears, about 1 3/4 pounds, peeled, cored, and cut into 1-inch chunks
2 tablespoons honey, for roasting the pears
1 tablespoon unsalted butter, melted
2 teaspoons fresh lemon juice, divided
1/4 teaspoon fine sea salt, divided
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 tablespoons peeled, thinly sliced fresh ginger
5 large egg yolks
1/3 cup mild honey, for the custard
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Do This

1. Roast pears with honey, butter, 1 teaspoon lemon juice, and a pinch of salt at 400°F for 25 to 30 minutes, until tender and lightly caramelized.
2. Warm cream, milk, sliced ginger, and remaining salt to steaming, then steep off the heat for 15 minutes.
3. Whisk egg yolks with 1/3 cup honey and sugar, then slowly temper with the warm ginger dairy.
4. Cook the custard over medium-low heat to 170°F to 175°F, stirring constantly, then strain.
5. Blend roasted pears with the custard until smooth; stir in vanilla and remaining 1 teaspoon lemon juice.
6. Chill the base for at least 4 hours, then churn in an ice cream maker for 20 to 25 minutes.
7. Freeze in a covered container for 3 to 4 hours, then scoop and serve.

Why You’ll Love This Recipe

Deep pear flavor: Roasting concentrates the pears so the ice cream tastes mellow, rich, and naturally fruity rather than watery.
Gentle fresh ginger warmth: The ginger is steeped into the dairy, giving the custard a smooth spice that supports the pears without overpowering them.
Honey-sweetened character: Mild honey adds floral sweetness and helps make the ice cream soft and scoopable.
Classic custard texture: Egg yolks, cream, and milk create a silky, creamy base with a luxurious finish.

Grocery List

Produce: 4 medium ripe but firm pears, 1 small piece fresh ginger, 1 lemon
Dairy: Heavy cream, whole milk, unsalted butter, 5 large eggs
Pantry: Mild honey, granulated sugar, fine sea salt, vanilla extract

Full Ingredients

For the Roasted Pears

4 medium ripe but firm pears, about 1 3/4 pounds total, such as Bosc, Anjou, or Bartlett
2 tablespoons mild honey
1 tablespoon unsalted butter, melted
1 teaspoon fresh lemon juice
1/8 teaspoon fine sea salt

For the Ginger Custard Base

1 1/2 cups heavy cream
1 1/2 cups whole milk
2 tablespoons peeled, thinly sliced fresh ginger, from about a 2-inch piece
5 large egg yolks
1/3 cup mild honey, such as clover, orange blossom, or wildflower
2 tablespoons granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Optional Garnishes for Serving

1 tablespoon finely chopped candied ginger
1 tablespoon toasted sliced almonds
1 teaspoon extra honey, drizzled lightly over each serving
Very thin slices of fresh pear, brushed with lemon juice to prevent browning

Roasted Pear and Ginger Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Roast the pears until tender and caramelized

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Peel, core, and cut the pears into 1-inch chunks. In a medium bowl, toss the pear chunks with 2 tablespoons honey, 1 tablespoon melted unsalted butter, 1 teaspoon lemon juice, and 1/8 teaspoon fine sea salt.

Spread the pears in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the pears are soft, lightly golden at the edges, and surrounded by syrupy juices. Let them cool on the pan for 10 minutes. Scrape all the pears and sticky roasting juices into a blender or food processor.

Step 2: Steep the fresh ginger in the dairy

While the pears roast, combine 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2 tablespoons thinly sliced fresh ginger, and the remaining 1/8 teaspoon fine sea salt in a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 to 7 minutes. Do not let it boil.

Remove the saucepan from the heat, cover it, and let the ginger steep for 15 minutes. This gives the custard a clean, gentle ginger flavor without making it sharp or spicy.

Step 3: Whisk the yolks, honey, and sugar

In a medium heatproof bowl, whisk together 5 large egg yolks, 1/3 cup mild honey, and 2 tablespoons granulated sugar for about 1 minute, until the mixture looks smooth and slightly lighter in color. Set the bowl on a folded kitchen towel to keep it steady for tempering.

The small amount of granulated sugar helps the custard hold a creamy texture in the freezer, while the honey gives the finished ice cream its soft floral sweetness.

Step 4: Temper and cook the custard

Slowly ladle about 1 cup of the warm ginger dairy into the yolk mixture while whisking constantly. This warms the eggs gradually so they do not scramble. Once the yolks are loosened and warm, pour the yolk mixture back into the saucepan with the remaining dairy, whisking as you pour.

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 170°F to 175°F on an instant-read thermometer, about 7 to 10 minutes. The custard should lightly coat the back of the spatula, and a finger drawn through it should leave a clear trail. Do not boil the custard; if it begins to steam aggressively, lower the heat.

Step 5: Strain and blend with the roasted pears

Set a fine-mesh strainer over a clean bowl or large liquid measuring cup. Pour the custard through the strainer to remove the ginger slices and any tiny bits of cooked egg. Press gently on the ginger with the spatula to extract the flavorful dairy, then discard the ginger slices.

Add about 1 cup of the warm strained custard to the blender with the roasted pears. Blend until completely smooth, about 45 to 60 seconds. Add the remaining custard and blend again for 20 to 30 seconds, just until the base is velvety and evenly combined. Stir in 1 teaspoon vanilla extract and the remaining 1 teaspoon fresh lemon juice. The lemon should not make the ice cream taste tart; it simply brightens the pear flavor.

Step 6: Chill the ice cream base thoroughly

Pour the blended custard base into a clean container. Press a piece of parchment paper or plastic wrap directly on the surface to prevent a skin from forming, cover the container, and refrigerate for at least 4 hours, or until the base is very cold, ideally below 40°F. For the smoothest texture and fullest flavor, chill it overnight for 8 to 12 hours.

If your blender incorporated a lot of air, the chilled base may look slightly foamy on top. Simply stir it gently before churning.

Step 7: Churn until thick and creamy

Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. In most home machines, this takes 20 to 25 minutes. The ice cream is ready when it looks like thick soft serve and pulls away from the sides of the bowl.

If using a freezer-bowl style ice cream maker, make sure the bowl has been frozen for at least 24 hours before churning. A very cold bowl helps the custard freeze quickly, which gives the ice cream a smoother texture.

Step 8: Freeze until scoopable and serve

Transfer the churned ice cream to a chilled, freezer-safe container. Smooth the top, press parchment paper directly onto the surface, and cover tightly with a lid. Freeze for 3 to 4 hours, or until firm enough to scoop.

For serving, let the ice cream sit at room temperature for 5 to 10 minutes. Scoop into chilled bowls and finish with a small drizzle of honey, a few pieces of candied ginger, toasted almonds, or a thin slice of pear if you like.

Pro Tips

Choose the right pears: Use pears that smell fragrant and give slightly at the neck, but are not mushy. Bosc and Anjou are excellent because they hold their shape while roasting.
Do not skip roasting: Raw pear can taste subtle and icy in frozen desserts. Roasting removes excess water and deepens the fruit’s natural sweetness.
Keep the custard below a boil: The ideal custard temperature is 170°F to 175°F. Boiling can scramble the eggs and create a grainy texture.
Use mild honey: Strong, dark honey can overpower the pear. Clover, orange blossom, wildflower, or acacia honey all work well.
Chill completely before churning: A cold base freezes faster in the machine, which means smaller ice crystals and creamier ice cream.

Variations

Pear Ginger Crisp Ice Cream: Fold in 1/2 cup crushed oat crumble or crisp topping during the final 1 minute of churning for a cozy dessert-style version.
Cardamom Pear Ginger Ice Cream: Add 1/4 teaspoon ground cardamom to the dairy while the ginger steeps for a floral, warm-spiced note.
Honey Walnut Pear Ice Cream: Fold in 1/3 cup finely chopped toasted walnuts after churning, then drizzle 1 tablespoon honey through the ice cream as you pack it into the container.

Storage & Make-Ahead

Store Pear Ginger Ice Cream in an airtight freezer-safe container with parchment paper pressed directly onto the surface for up to 2 weeks. For the best texture, keep it toward the back of the freezer where the temperature is most stable. Let the container sit at room temperature for 5 to 10 minutes before scooping. You can roast the pears up to 2 days ahead and refrigerate them with their juices, or make the custard base up to 24 hours ahead before churning. If the frozen ice cream becomes very firm after several days, let it soften for 10 to 15 minutes before serving.

Nutrition (per serving)