Vanilla ice cream with praline nuts

Name: Vanilla ice cream with praline nuts - Carina O.
Ingredients: For the hazelnut crunch: 100 g sugar; 100 g roasted unsalted hazelnuts; For the ice cream: 600 ml liquid cream (I used Creme Patisserie); 100 g dried apricots; 3 egg whites; 1 vial vanilla essence; seeds from 1/2 vanilla pod; 100 g sugar; 75 ml water; a pinch of salt.

Dessert - Vanilla ice cream with praline nuts by Carina O. - Recipia

Vanilla Ice Cream with Praline Hazelnuts - Nugat Glacé Vanilla ice cream with praline hazelnuts, also known as Nugat Glacé, is a delightful treat that combines the creamy richness of ice cream with the delicious crunch of caramelized hazelnuts. This recipe, inspired by traditional cuisine, has been lovingly passed down from the passionate cooks in our community, with deep roots in the history of desserts. I had the pleasure of tasting it on my way to a special meeting, and since then, I’ve wanted to recreate it at home. It’s a quick and easy dessert to prepare, and it will undoubtedly impress your guests. Preparation time: 30 minutes Freezing time: 4 hours Total time: 4 hours and 30 minutes Servings: 6-8 Ingredients For the hazelnut crunch: - 100 g sugar - 100 g unsalted roasted hazelnuts For the ice cream: - 600 ml heavy cream (preferably Creme Patisserie) - 100 g dried apricots - 3 egg whites - 1 vial of vanilla essence - Seeds from ½ vanilla pod - 100 g sugar - 75 ml water - A pinch of salt Preparing the Hazelnut Crunch 1. Melt the Sugar: In a saucepan, add 100 g of sugar and place it over medium heat. Stir constantly to prevent the sugar from burning. You’ll see it start to melt and turn liquid. Keep stirring until you achieve a golden-brown color, indicating that the caramel is ready. 2. Add the Hazelnuts: Once the caramel is ready, quickly add the roasted hazelnuts. Stir well to ensure the hazelnuts are completely coated in caramel. 3. Cool Down: Pour the mixture onto a piece of metal foil and spread it evenly. Allow it to cool completely. Once cooled, remove the crunch from the foil and chop it with a knife or place it in a bag and crush it with a meat mallet to achieve crunchy pieces. Preparing the Ice Cream 1. Whip the Cream: Start by whipping the heavy cream with a mixer until it becomes fluffy and firm. Then, place the whipped cream in the refrigerator to keep it cold. 2. Whip the Egg Whites: In another bowl, beat the 3 egg whites with a pinch of salt until you achieve a stiff peak. This will give your ice cream an airy texture. 3. Prepare the Syrup: In a small saucepan, add 75 ml of water and 100 g of sugar. Stir occasionally and bring to a boil. When the syrup starts to foam and thickens, turn off the heat. Gently warm it to combine with the egg whites, pouring it gradually while continuously mixing. This process will cook the egg whites, giving them excellent stability. 4. Add the Flavors: Add the vanilla essence and the seeds from the pod, mixing well. Allow the mixture to cool to room temperature. 5. Combine the Ingredients: Chop the dried apricots (you can use a food processor to finely chop them) and add them to the egg white mixture. Then, carefully fold in the whipped cream and the hazelnut crunch, mixing with a spatula until you achieve a homogeneous mixture. 6. Freeze: Pour the obtained mixture into plastic containers with lids and place them in the freezer for at least 4 hours. This is where the magic happens, and the ice cream will take on a creamy and airy texture. Serving When the ice cream is ready, you can serve it plain or accompanied by fresh berries such as raspberries, blueberries, or blackberries. Personally, I served it with blackberries and a homemade cherry sauce, which added a tangy note that perfectly contrasts with the sweetness of the ice cream. Practical Tips - Choosing Hazelnuts: Use roasted hazelnuts for an intense flavor. You can also experiment with almonds or walnuts if you prefer. - Whipped Cream Texture: Ensure that the cream is very cold before whipping it. This helps achieve a fluffy texture. - Storage: The ice cream can be kept in the freezer for a few weeks, but it’s best consumed within 1-2 weeks to maintain its freshness. Frequently Asked Questions Can I use plant-based cream? Yes, you can use plant-based cream for a dairy-free version, but the taste will be slightly different. What other ingredients can I add? You can add finely chopped chocolate, dried fruits, or even a splash of liqueur for a more sophisticated flavor. How can I enhance the vanilla flavor? Instead of vanilla essence, you can use natural vanilla extract or fresh vanilla pod for a more intense flavor. Calories and Nutritional Benefits This vanilla ice cream with praline hazelnuts is a delicious choice, but it is also calorie-rich. A serving (approximately 150 g) contains about 300-350 calories, depending on the ingredients used. The cream provides a good amount of fat, while the hazelnuts add protein and fiber, making it a healthy snack in moderation. Vanilla ice cream with praline hazelnuts is more than just a simple dessert; it’s a taste experience that will make you want to return to it again and again. I hope you’ll try this recipe and share the joy of enjoying a homemade dessert with your loved ones!

Vanilla ice cream with praline nuts

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