This nuts allergy of mine has become a little bit of an annoying obstacle. Every time I gain courage to buy ice-cream in the supermarket I have to pathetically read the contents and allergy advise, just to discover with disappointment that 90% of the flavours that are object of my affection, contain nuts and traces of nuts. Moreover, to push the limits of my frustration, I have to witness my husband -whose blessed body tolerates everything produced in nature- returning sadly to the shop's freezer, his carefully selective choice, in exchange for the classic chocolate or vanilla that we end up buying with regret.
This is why, I decided to try out making our own distinctive and personalised ice cream, capable of pleasing us both. I searched in the Leiths Techniques Bible for a vanilla ice-cream recipe, just to obtain an Ice-cream base and then incorporated the flavours that I had in mind. To replace the crunchiness of the nuts, I made caramel and broke it into pieces, which I later combined with a choice of orange blossom water, honey and saffron. An exotic delight that I hope you will enjoy!
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| © Diana Chaccour |
Ingredients
Yield: serves 4
For the caramel:
150 g caster sugar
For the Ice-cream:
300 ml whole milk
4 egg yolks
1 vanilla pod
1 gr saffron (about 1 teaspoon)
80 g caster sugar
1 tablespoon orange blossom water
1 tablespoon honey
300 ml double cream
120 g caramel, broke into pieces
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| © Diana Chaccour |
Preparation method
Making the caramel:
Place a sheet of non-stick parchment paper in a baking tray and set aside. Place 150 g of sugar in a saucepan at low heat. The sugar will start to melt and will acquire a dark brown colour. When all the sugar is melted, remove from the heat and immediately place the base of the saucepan in a large bowl filled with cold water or water with ice. This will stop the cooking process. Quickly pour the caramel on to the baking tray previously prepared with the parchment paper.
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| © Diana Chaccour |
Allow to cool down completely and break into peaces with the back of a metal spoon. Reserve in an air tight container.
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| © Diana Chaccour |
Making Ice-cream:
Place the milk in a saucepan together with the saffron. Open the vanilla pod and extract the seeds. Incorporate the seeds and the pod in the saucepan. Bring it to a simmer and remove from the heat just before it boils. You will notice bubbles forming around the edges of the pan. Set aside and allow to cool down for 10 minutes, while the flavours infuse. Then remove and discard the vanilla pod.
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| © Diana Chaccour |
In a bowl, combine the egg yolks and the caster sugar using an electric mixer. Beat for about 30 seconds or until both ingredients are combined (do not over beat).
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| © Diana Chaccour |
Incorporate the set aside infused milk to this mixture, beating with the electric mixer or with a wooden spoon for another 30 seconds. Place a bowl and a sieve near your cooking area, you will need it ready after the next step. Rinse the saucepan and once clean, return the mixture there, add the orange blossom water and the honey, and cook at medium heat, stirring constantly with a wooden spoon, until the mixture is thickened enough but not curdle.
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| © Diana Chaccour |
Pour the mixture into the sieve, use a wooden spoon to facilitate the process. Place the base of the bowl into a larger bowl filled with cold water or water with ice to stop the cooking process.
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| © Diana Chaccour |
Once the mixture is completely cooled, incorporate the double cream and the caramel in pieces.
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| © Diana Chaccour |
Mix well and pour the entire mixture into a metal container and place it in the freezer for a couple of hours. After that time, bring the container out of the freezer and use a fork to break the ice crystals. Return to the freezer and repeat the process every two hours, for a total of 3 times.
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| © Diana Chaccour |
Once ready, serve and garnish glamorously with a Physalis, caramel chunks or with biscuits of your choice. Enjoy!
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| © Diana Chaccour |
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