This is far and away the most popular ice-cream in the shop. Creamy, salty and nutty, its success is really no surprise. Without the additions, the ice-cream makes a great vanilla base, through which you could fold any of your favourite toppings, cake scraps or crisp bits.
- 200 ml pouring cream
- 300 ml milk
- 1 vanilla bean, split, seeds scraped
- 6 egg yolks
- 120 gm caster sugar
- ½ quantity of salty caramel (see <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/salty-caramel">salty caramel recipe</a></b></u>)
- 1 quantity of caramelised nuts (see <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/caramelised-nuts">caramelised nuts recipe</a></b></u>), made using almonds
- 1Put the cream, milk and vanilla bean and seeds in a saucepan. Heat gently until the mixture comes to a simmer, then remove from the heat and leave to infuse for 30 minutes.
- 2Return the pan to medium-high heat. Mix the egg yolks and sugar together in a bowl, but do not over-aerate. Add the egg yolk mixture to the pan and stir until the mixture coats the back of a spoon (83C on a sugar thermometer). Pass the mixture through a fine sieve, into a bowl set over ice. Once the mixture has chilled, churn in your ice-cream machine as per the manufacturer’s instructions. As soon as the ice-cream is ready in the machine, fold the salty caramel and almonds through, making sure to leave some chunks, so that when it comes to the eating, it’ll be like finding pots of gold in your ice-cream. The ice-cream will keep in the freezer for up to 4 weeks.
Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.