Vanilla Ice Cream with Caramelized Nuts

The day you dare to make ice cream at home you'll wonder how it's possible it's so easy. Today, one of my favorites: vanilla ice cream with caramelized nuts (yes, like the ice cream you surely know from Häagen-Dazs®, well you can make it with Macadamia nuts if you prefer, although once caramelized you'll see that whether with nuts or Macadamia nuts the result is equally wonderful).

To make this ice cream, I use the KitchenAid ice cream maker. If you prefer to make larger quantities, then I recommend doubling the amount of ingredients directly and using a large-capacity compressor ice cream machine, like the Magimix ice cream maker (queen of ice cream makers in France) or the Gran Gelato from Ariete.

I love making ice cream, and I think vanilla is a mild flavor that any guest at home will enjoy. With the flavor of the caramelized nuts, super easy to make, truth is you'll look fantastic to everyone.

KitchenAid ice cream maker, Le Creuset mini cocottes and WMF ice cream scoop

Ingredients

For the vanilla ice cream:

• 380 g whole milk
• 2.5 tsp vanilla extract
• 145 g sugar
• 5 egg yolks M
• 1 pinch of salt
• 400 ml cream 35% fat

For the caramelized nuts:

• 2 large handfuls of nuts*
• 4 generous tbsp sugar

*If you prefer, use chopped macadamia nuts, to make the classic and popular vanilla and Macadamia nut ice cream of the well-known brand Häagen-Dazs®. Or use hazelnuts!, caramelized and with the vanilla ice cream they also taste delicious.

Preparation

For the caramelized nuts:

1. In a frying pan, put the nuts and the sugar, heat it over low heat and let the sugar dissolve. When it starts to melt, shake the pan so the nuts turn and get coated with the sugar. You'll see it's a process of just a few minutes. At the end, you can use a wooden spoon to finish stirring the nuts and ensure they are well coated with the caramel. Reserve in an airtight container.

Note: The mixture you make for the ice cream must rest one day for the next. If you want to make the caramelized nuts the same day you churn the ice cream you can do it, but somewhat in advance, because when you add them to the ice cream they should be warm, never hot.

Le Creuset Skillet and Pallarès Chef knife

For the ice cream:

1. In a saucepan, heat the milk gently until it boils. For the heat, stir and remove the cream layer if it has formed. Add the vanilla extract. Let the milk infuse and cool down.
2. Separate egg whites and yolks, using an egg white separator. You will only need the yolks.
3. Meanwhile, in a bowl, mix the yolks with the sugar and the pinch of salt.
4. Add the mixture to the milk when it has already cooled (you can have it between 50 and 70º, what you want to avoid is the yolks curdling from the heat). Keep stirring.
5. Add the whipping cream, mix well and leave in the refrigerator until the next day.
6. When you are going to prepare the ice cream, remove the KitchenAid ice cream maker from the freezer and mount it on the stand mixer. Turn on the mixer and pour in the mixture at low speed. Let it work, let it churn the ice cream.
7. When you see the ice cream has reached the right consistency and with the mixer still running, add the caramelized nuts you prepared. Leave one or two more minutes so they are distributed evenly throughout the ice cream and for the mixer to finish.
8. Remove the ice cream and put it in a glass, airtight container suitable for the freezer (I highly recommend EMSA ones). The ice cream has been churned correctly and without ice particles, but now it must gain firmness: leave it in the freezer for at least 3 hours.

When serving, nothing like a scoop in the pure Italian style to serve it. Likewise for glasses and bowls. You have to see everything we have to serve ice creams! Here.