Caramel ice cream in nut bowl

Course Dessert

Servings 8 persons

In a saucepan, heat the sugar over medium heat, stirring constantly until it is completely melted and dark amber
Add 3 dl heavy whipping cream little by little, stirring until the caramel has dissolved
In a bowl, whisk together the sugar-cream-mixture, salt, and vanilla extract
In a clean saucepan, heat the whole milk, the rest of the heavy whipping cream, and egg yolks, whisking constantly, until it is at 76° C
Pour the custard though a fine-mesh strainer into the cooled caramel
Let cool to room temperature
Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
Transfer the ice cream to a airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen

Put the nuts in a foodprocessor/blender and blend them till they are a fine flour
Chop the butter and combine it with nut flour, sugar, and syrup in a bowl
Make 8 balls and place them on two sheets of baking paper. Make sure there are as much space between them as possible. Press on the balls till they are circles of about 1 cm thick
Bake the nut circles at 190° C for 9-11 min till they are golden, but able to bend
Remove the nut circles from the oven and let them cool for no more than a minute. Flip them over a small glass to give them a nice shape of a basket. Let them cool completely

Boil the sugar and water on the pan till it has become dark amber like caramel, stirring constantly
Add the whole nuts and stir till the nuts are evenly distributed in the caramel
Spread the caramel nuts on a piece of baking paper. Let cool completely
Chop the caramel nuts

Put two scopes of ice cream in each basket. Put a spoonful of nut garnish on top