Pear Crisp with No-Churn Granola Rippled Vanilla Ice-cream

1. Add chilled heavy cream to a well-chilled mixing bowl. Add vanilla paste and a big pinch of salt to it. Whisk to soft peaks.

2. In another small bowl, whisk together evaporated milk and cream cheese. Add this mixture, milk, and sweet condensed milk to the main bowl. Whisk thoroughly.

3. Transfer the ice cream mixture to the freezer to chill for 20 minutes. Whisk for a minute with an electric mixer, and repeat this whisking and freezing process two more times.

4. Semi-freeze the ice cream before layering it with granola and raspberry preserve for best texture.

5. Combine all crisp ingredients from List 1 with fingertips until crumbly, then set aside.

6. Toss diced pears with ingredients in List 2 until well coated.

7. Transfer pears to a buttered casserole dish. Spread crisp mixture evenly on top.

8. Bake in a preheated 350°F oven for 45 minutes. Let cool for 10 minutes before serving.

9. Serve the pear crisp warm, optionally with a scoop of the prepared vanilla ice cream.