Pine nut praline ice-cream

Pine nut praline ice-cream

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

This is made using the Italian method rather than the French custard-based method. It is quick and easy, virtually fool-proof and results in a luscious, creamy ice-cream. To make airy, velvety-smooth ice-cream at home, you really do need an ice-cream machine. Making it in the freezer compartment of the refrigerator requires constant stirring and scraping, and the result is a hard, solid block rather than the soft, airy creaminess we all love.

Ingredients

Quantity Ingredient
200ml water
250g sugar
1 vanilla bean, split lengthways and scraped
8 egg yolks
800ml thickened cream
1/2 cup Pine nut praline

Method

  1. Put the water, sugar and vanilla bean in a saucepan and bring to the boil, stirring so the sugar is fully dissolved. Lower the heat and simmer for 5 minutes.
  2. Meanwhile, place the egg yolks in a electric mixer and whisk them for about 5 minutes until they are light and fluffy. Reduce the speed of the whisker and pour the boiling syrup in. Add the cold cream, whisking quickly to incorporate, then turn off the motor.
  3. Allow the mixture to cool for about 5 minutes, then pour it into your ice-cream machine and churn according to the manufacturer’s instructions. Just before it is ready to be transferred to the freezer, add the pine nut praline and let the machine work it through the mixture. Move it to the freezer and let it firm up before serving.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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