Friday, March 30, 2012

Macadamia crunch ice cream + my favorite cookbooks

Macadamia crunch ice cream / Sorvete com praliné de macadâmia

Every other day I receive emails from the readers asking which are my favorite cookbooks; for each of those emails I reply two more arrive in my inbox – not a very practical thing. That is why you’ll find below the list with my all time favorite cookbooks – the ones I love the most (in no particular order):

This delicious ice cream – if you think I’ve become addicted to praliné, you’re right, how could I not? – comes the cookbook I’ve used the most so far: the one that comes to mind whenever I think of making something sweet – which, let’s be honest, is something that happens quite often. :D

Macadamia crunch ice cream
from the fantastic and always delicious Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful

2/3 cup (94g) roasted salted macadamia nuts, coarsely chopped
¼ teaspoon baking soda
1/3 cup (67g) granulated sugar
2 tablespoons water
2 tablespoons (28g) unsalted butter

Ice cream:
1 ½ cups (360ml) heavy whipping cream
1 ½ cups (360ml) whole milk
pinch of salt
½ cup (100g) granulated sugar
6 large egg yolks
2 teaspoons vanilla extract

Toffee: butter small rimmed baking sheet. Combine nuts and baking soda in a small bowl. Stir sugar, water and butter in a heavy small saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high. Boil until dark amber colored, stirring constantly, about 3 minutes. Mix in nut mixture and immediately pour it onto buttered sheet, spreading it as much as possible. Cool completely, then chop with a sharp knife into small pieces.
Ice cream: bring cream, milk and salt to a simmer in a heavy large saucepan. Whisk sugar and egg yolks in a medium bowl. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across – do not boil. Pass through a sieve into a medium bowl, stir in vanilla and refrigerate until very cold, 3-4 hours.
Process custard into ice cream maker according to manufactures’ instructions. Add toffee during last 5 minutes of churning. Transfer to an ice cream container, cover and freeze until firm.

Serves 8-10

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