Ricotta Ice Cream with Caramelized Pears

Ingredients

For the Ricotta Ice Cream:

1 cup heavy whipping cream, cold

1 lb ricotta cheese (whole milk, not skim)

1 14 oz can sweetened condensed milk

1 tsp vanilla

1/2 tsp cinnamon

For the Caramelized Pears:

1 16 oz. can of pears, drained and chopped

2 tbsp butter

1 tsp brown sugar

Preparation

In a food processor whip the cold cream until stiff peaks start to form. This takes a couple of minutes. Then transfer it to a large bowl and set aside. No need to clean the bowl of the food processor.

To the food processor add the ricotta, condensed milk, vanilla, and cinnamon. Process until smooth.

Add the mixture to the bowl with the whipped cream. Fold in gently. Transfer to a freezer-proof container and seal. Freeze for about 6 hours.

Meanwhile, prepare the caramelized pears. Melt the butter in a large pan.

Then add in the pears, and sprinkle the sugar over the top. Let the pears saute for about 4 minutes, then move them around the pan to flip them over. Saute for another 3-4 minutes, until the pears are golden brown.

You can let the pears cool down and then store them in an airtight container in the refrigerator. Or you can serve them warm over the finished ice cream.