This praline ice-cream recipe is pretty naughty. It tastes nutty and caramelly in a very creamy base… I created it with a lot of trial and errors in the process. First I put too much cream and it was too rich. I also put the wrong cream, it was not good enough. Now I use UHT pouring cream. I have tried less eggs, more eggs… less sugar, more sugar… etc.
Now I am pretty happy with the result.
To make things more useful and by that I mean customisable, I will give you the “plain ice-cream” recipe and the praslin recipe. You will be able to use this plain recipe with so many different ingredients or flavours, it is a very good base recipe.
This is the link to the PRASLIN RECIPE.
- 500g (18oz) milk
- 100g (3.5oz) UHT pouring cream
- 1 tbs of vanilla paste
- 6 egg yolks
- 100g (3.5oz) castor sugar
- a pinch of salt
- 1 generous tbs of creamy praslin (see link to recipe on the blog page)
- 1 generous spoon of powdered praslin (see link to recipe on the blog page)
- Bring milk, cream and vanilla to the boil. Take off the heat. Cover and let "marinate" for 15 mins.
- Beat the egg yolks and sugar until fluffy.
- Bring the milk/cream mix back to the boiling point and pour very slowly on the yolk whisking energetically.
- Add salt.
- Return to the pan and heat the mixture until it thickens. But do not boil it or the eggs will curdle. When it is ready, you should be able to leave a trace with you finger at the back of the spoon. The custard will not be liquid enough to cover the trace.
- Pour in a cold bowl. Leave it to cool. When at room temperature, put bowl in the fridge. You need it to be completely cold before you pour it in an ice-cream maker. You can place the bowl in a cold water and ice cubes bath before putting it in the fridge to go faster.
- When refrigerated, pour the cream in an ice-cream maker until set.
- Pour the set ice-cream in a bowl, then pour the 2 praslins in it and make lovely swirls.
- Cover with plastic wrap (in direct contact with the cream) and let it set for at least 30 mins. Home-made ice-cream is better eaten within a few hours of making it. It will still be good in the coming days but nothing beats the soft texture of freshly made ice-cream.
– you may want to put less sugar,
– replace a bit of the sugar by honey which you will put at the end of the custard process, when you empty the hot mix into a bowl to cool down. Pour honey when it’s still hot and stir.
– replace praslin by 2 caps of rum. Pour the rum also at the end of the custard process.
-replace praslin and half the vanilla by a tbs of good coffee extract OR almond essence OR rose water OR orange blossom OR 3 tbs of peanut butter OR weird flavours such as bubblegum, cinnamon oil/flavour, cherry flavour OR 2 caps of Cointreau and half an orange worth of zest.