A delicious recipe on caramel ice cream perfect to eat in the nice summer weather. The ice cream is really easy to make (like most ice creams). However, it requires a little more patience than, for example, vanilla ice cream, because of the large amount of sugar used in caramel ice cream (caramel is basically sugar, salt and cream) that you have to melt – and it can take a while.
Caramel ice cream and nuts go really well together. And there are therefore both nut basket and nuts on top. But you can also just make the ice cream if you are not so much into nuts. The ice cream also tastes delicious with fruit such as pomegranate (which can be seen in the pictures).
My technique for making nut baskets is not quite perfected yet, as you can see from the pictures. However, I can’t quite figure out if it is in fact my little mini oven which is to blame for the failure. Nevertheless, the basket tastes delicious, even if it has become a bit flat!
The ice cream can also be made without an ice cream maker, then you’ll just have to put the mixture in the freezer and stir once in a while to make give it it’s airy texture.
Caramel ice cream in nut bowl
Equipment
- Ice cream maker
Ingredients
Caramel Ice Cream (about 1 L)
- 3 ½ dl (350 g) sugar
- 2 ½ dl whole milk
- ½ tsp vanilla extract
- ½ tsp salt
- 6 dl heavy cream
- 3 egg yolks
Nut Basket
- 40 g hasselnuts
- 40 g almonds
- 35 g butter
- 4 tbsp glucose syrup
- 100 g sugar
Nut Garnish
- 135 g sugar
- 75 g hasselnut
- 75 g almond
- ¼ dl water
Instructions
Caramel Ice Cream
- 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
Nut Basket
- 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
Nut Garnish
- 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
Putting It Together
- Put two scopes of ice cream in each basket. Put a spoonful of nut garnish on top