Ginger Ice Cream with Caramelized Pears Recipe

DIRECTIONS

1. Combine cream, water and sliced ginger in a heavy, medium saucepan over medium heat. Bring almost to a boil; remove from the heat and let stand 10 minutes.
2. Whisk egg yolks and sugar substitute in a large bowl until lightened and thick. Gradually whisk half of the hot cream into egg mixture; return mixture to pan. Cook, stirring constantly, over medium heat until mixture registers 170°F on an instant-read thermometer or is thick enough to coat the back of a spoon.
3. Strain through a fine-mesh strainer into an airtight container, pressing with a spoon to extract liquid from ginger solids. Cover and refrigerate until cold. Pour mixture into ice cream maker and churn according to manufacturer's instructions.
4. Transfer to an airtight container and freeze until ready to serve. Just before serving, melt butter in a small skillet over high heat; add pear and cook until tender and lightly browned, 3 to 4 minutes. Pour syrup into a small serving bowl; stir pear into syrup. Scoop ice cream into bowls; top with pears.