Combine the chopped kiwi and 2 tablespoons of milk in a grinder and grind into a smooth paste. You can also keep this paste slightly coarse if you want to have small bits of kiwi in your ice-cream. Keep it aside.
Add vanilla extract and condensed milk and mix well.
After chilling the heavy cream in the freezer, beat it using a hand or electric whisk until soft peaks are formed.
Add chilled kiwi paste to the whipped cream. Mix gently using a spatula until just combined. Do not overmix.
Pour this mixture into a freezer-safe container and freeze for 6 hours or overnight .
In a large pan, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes.
Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine.
Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Add vanilla and mix well.
Serve warm with Scooped Kiwi ice cream.
Topped with some crunchy dried nuts and berries.
Ready to Serve.
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