Vanilla Caramel Ice Cream
- 2 1/4 cups heavy cream
- 1 cup granulated sugar + 2 tbsp
- 1 tbsp coarse sea salt
- 3 None eggs, separated
- 1 None vanilla bean, seeds scraped out
- 10 None macadamia nuts
- Gently heat 2/3 cup cream in a saucepan. Caramelize 1/3 cup sugar in another pan then slowly add warmed cream. Bring to a boil, simmer until caramel dissolves then add coarse sea salt. Remove from heat and allow to cool, stirring.
- Whip egg whites with a pinch of salt then chill. Whip remaining cream then chill. Beat egg yolks until creamy, add 1/3 cup sugar and vanilla bean seeds. Gently fold in whipped cream, then whipped egg whites. Transfer 1/4 mixture to an 8 x 4 inch loaf pan. Pour 1/3 caramel mixture on top. Repeat process 3 more times then pull a fork through mixture and smooth top. Freeze for at least 4 hours, or overnight.
- For the caramelized macadamia nuts, caramelize remaining sugar with 2 tbsp water. Remove from heat and let cool. Stick a toothpick into each macadamia nut and dip in caramel. Set aside.
- To serve, remove ice cream from freezer and temper for 15 mins. Remove from loaf pan and place on serving plate. Decorate with caramelized nuts.
heavy cream, sugar , salt, eggs, vanilla bean, nuts
Taken from recipes-plus.com/api/v2.0/recipes/17394 (may not work)