Vanilla Ice Cream with Caramel Sauce
Vanilla ice cream with caramel sauce is a recipe featuring fresh ingredients from the nuts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 200 ml milk
- 4 egg yolks
- 150 g sugar
- 300 ml heavy cream
- 40 g sugar
- 125 ml heavy cream
- 10 g butter
- 50 g mixed nuts (e.g., almonds, hazelnuts)
- 150 g blueberries
- mint (for garnish)
Instructions
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1.
Slice the vanilla bean lengthwise, scrape out the seeds and add both the bean and seeds to the milk; heat slowly. Whisk the egg yolks with sugar over a bain-marie in a saucepan until creamy. Remove the vanilla bean from the milk. Slowly pour the warm milk into the egg mixture while stirring. Continue whisking over the bain-marie until the custard thickens, then cool in an ice bath.
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2.
Whip the cream to stiff peaks and fold it into the custard. Pour the mixture into a shallow container and freeze for at least 4 hours, stirring every 30 minutes to keep it creamy (or finish in an ice cream maker).
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3.
For the caramel sauce, dissolve sugar with 1–2 tbsp water in a saucepan until golden brown. Remove from heat and carefully add the cream. Return to heat, let the caramel reduce until thick, then stir in butter and allow to cool.
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4.
Coarsely chop the nuts, rinse the blueberries, and pat dry as needed.
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5.
Serve the ice cream scooped with an ice scoop; top with nuts, drizzle caramel sauce, and garnish with mint.
