if Bougie had a taste it would be this Roasted Pear Miso Ice Cream
from the browned pear butter ripple to the crunchy cookie topping
this one brings five-star restaurant quality home!
Not going to lie there are a lot of steps to this recipe
but who ever said greatness was easy?
Roasted Pear Miso Ice Cream
This recipe will work with a regular ice cream maker or the NinjaCREAMi
Ingredients Â
For the Browned Pear Butter
- 3 Ripe Bartlett Pears
- 1 Tbs Vegan Butter
- 3 Tbs Brown Sugar
- 2 Tbs Maple Syrup
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- â…› teaspoon Nutmeg
- â…› teaspoon Cardamom
- 1 Tbs Apple Cider or Juice
- 1½ teaspoon Lemon Juice
- 2 teaspoon White Miso
- 2 teaspoon Bourbon *optional
Brown Sugar Roasted Pears
- 3 Ripe Bartlett Pears
- 1 Tbs Vegan Butter
- 1 Tbs Light Brown Sugar
- 1½ Tbs Maple Syrup
- pinch Sea Salt
Pear Miso Ice Cream Base
- 1 cup Roasted Pear Puree
- 1½ teaspoon Browned Pear Butter
- 1¼ cup Highest Fat Plant Milk (light canned coconut milk)
- ½ cup Silken Tofu
- ¼ cup Sugar of your choice
- 2 Tbs Maple Syrup
- 1 Tbs White Miso
- 2 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
Protein Pear Butter Ripple
- ¼ cup Browned Pear Butter
- 1 Tbs Maple Syrup
- 1 Tbs Vegan Protein Powder (vanilla or plain)
- 1½ teaspoon Plant Cream
Pear Cookie Crunch
- ½ cup Crushed Vegan Cookies
- 1 Tbs Vegan Butter
- 1½ teaspoons Browned Pear Butter
InstructionsÂ
For the Browned Pear Butter
-
Peel & Core the pears then cut small diced
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Heat the vegan butter in a skillet to hot & bubbly then add the pears tossing to coat, then add the brown sugar, maple syrup, spices & lemon juice & cook on low to break down the pears & get mushy approx 15-20 minutes it will start to get thicker as the liquid evaporates down to a more butter like consistency
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Remove from heat & stir in the miso, vanilla & optional bourbon then transfer to a blender or use an immersion blender to blend to a puree. Reserve in the refrigerator
Brown Sugar Roasted Pears
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Preheat the oven to 400°F. Toss pears with the melted vegan butter, maple syrup, brown sugar & salt then spread onto a sheet pan with parchment paper or a silicone mat & roast for approx 30 minutes. Reserve ¼ cup of the pear pieces for the ice cream topping then puree the rest. Refrigerate until needed
Protein Pear Butter Ripple
Pear Cookie Crunch
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Toss everything together then spread in a single layer on a sheet pan with parchment paper or a silicone mat & bake in a 325℉ oven for 5-7 minutes
-
Cool and break into clusters.
For the Ice Cream
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Place all of the ingredients for the ice cream into a blender & blend smooth
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Follow instructions for using the NinjaCREAMi or your regular ice cream machine
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The pear ripple can be added in with the “Add Ins” function on the NinjaCREAMi or folded into the churned ice cream when using a regular ice cream machine
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Serve with pear cookie crunch & reserved warm sugar roasted pears
Notes
Storage ice Cream must be kept frozen & will stay fresh for up to 1 month. All ice cream components must be kept refrigerated & will stay fresh for up to 1 weekÂ
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