Carbon Steamer / Food Steamer / Vegetable Steamer: Ideal for steaming pear halves evenly while retaining shape and tenderninas
Pastry Brush / Silicone Pastry Brush: Useful for brushing caramel sauce onto pears
Candy Thermometer / Cooking Thermometer: Essential for monitoring sugar mixture temperature during caramelization
Heavy-Bottomed Saucepan: Important tool for making dulce de leche or drizzling sauce over pears and ice cream
Digital Scale / Kitchen Scale: For precise ingredient measurements, crucial in achieving perfect flavor balance
Ice Cream Machine (Hand Blender Version): Essential for smooth, homogenous ice cream with dulce de leche swirls
Wooden Spoon / Silicone Spatula: For stirring and folding ingredients to ensure even flavor distribution
Ice Cream Scoop / Ice Cream Disher: Useful for serving consistent portions of the dessert
Plastic Storage Bags (Reusable): For storing homemade dulce de leche or caramel sauces in the fridge
Small Piping Bag / Pastry Bag: Useful for decorating and serving, especially for an elegant presentation
3 ripe Bartlett pears, peeled, cut in half lengthwise, cored
2 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
3 tablespoons unsalted butter
3/4 cup sugar
1 pint dulce de leche ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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