Hazelnut Praline Ice Cream

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Glucose syrup

• Baking & Spices

  • 1 1/4 cup Castor sugar
  • 1 1/2 tbsp Cornstarch
  • 1 pinch Salt
  • 1 Vanilla bean

• Nuts & Seeds

  • 2/3 cup Hazelnuts, whole

• Dairy

  • 3 tbsp Cream cheese
  • 1 1/4 cups Heavy cream
  • 2 cups Milk

Found on thesugarhit.com

Description

Ingredients

• ½ cup (110g) caster sugar (regular granulated sugar is fine)
• ⅔ cup (125g) whole skinned hazelnuts
• 3 tbsp cream cheese
• pinch of salt
• 2 cups milk
• 1 + ½ tbsp cornstarch (cornflour in Australia)
• 1 + ¼ cups heavy cream
• ⅔ cup caster sugar
• 2 tbsp glucose syrup (or light corn syrup)
• 1 vanilla bean (or more, if you can afford it)

Directions

• To make the praline, place the nuts into a dry frying pan and cook them over a medium heat until they look burnished and golden.
• Line a baking tray with greaseproof paper.
• In a medium sized, heavy based saucepan add the sugar, along with 2 tbsps of water and place over a high heat.
• Cook the sugar and water, never stirring, until it begins to change colour. You can swirl the pan gently to ensure the sugar caramelises evenly.
• Once you have an amber caramel, carefully add the hazelnuts and keep cooking for a few minutes, swirling the pan so that all the nuts are coated.
• Tip the mixture out onto the lined baking tray, ensuring the nuts are in one layer, and leave to cool completely.
• To make the ice cream, place the cream cheese and salt into a large mixing bowl, and stir together until smooth.
• Place 2 tbsp of the milk, and the cornstarch into a small bowl, and stir them together.
• Place the remaining ingredients into a large saucepan, including the vanilla bean, split and with the seeds scraped out and added.
• Bring the mixture to the boil over a medium heat, and let boil for 4 minutes.
• Remove from the heat and whisk in the cornstarch and milk. Return to the heat briefly, until the mixture thickens.
• Now, slowly incorporate the thickened mixture into the cream cheese and salt, ensuring there are no lumps. Cover and chill until completely cold.
• Churn the ice cream according to the instructions on your ice cream machine.
• Chop the praline finely by hand, or in a food processor.
• When the ice cream is churned, pack it into a container, generously sprinkling each layer with plenty of praline, finishing with praline. You may have a little left over - bonus!