Ice Cream Triple Play

Ice Cream Triple Play

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I can’t help myself. I’m on an ice cream binge. I will give you a nice, sensible gadget review tomorrow, I promise. But today I’m being a hedonist. And not by accident.

Since it’s Tuesday, I’ve posted a classic French-style vanilla ice cream recipe at The Accidental Hedonist. It takes plenty of cream, oodles of egg yolks and a whole lot of time. Yes, it’s worth the wait, but I know you can’t always plan two days ahead.

So, I’ve organized a couple of faster solutions.

If you have very little time, Cheryl Sternman Rule has posted a quick and simple macadamia brittle ice cream. You might remember Cheryl as the innocent victim of my brownie brain cramp and the inspiration for my redeemingly good chocolate chipotle variation. She dices, she slices, she julienne fries. An honest to goodness chef and amazing photographer, Cheryl is making me rethink my moratorium on rice pudding.

Riffing on Cheryl’s nut brittle, I’ve created a homemade version of pralines and cream. I made a relatively speedy Philadelphia-style vanilla ice cream and folded in pecan brittle. Philadelphia Freedom! Elton John would be proud.

Pralines and Cream Philadelphia-Style
Printable recipe

Makes 1 litre

While slightly lighter than French-style ice cream, this is richer than most super market brands and not too sweet. The salted nut brittle adds a lovely compliment. You won’t miss the butterscotch ripple. Honest.

  • 2 cups heavy cream (35%)
  • 1 cup homogenized milk (3.5%)
  • 3/4 cup sugar
  • 1 vanilla bean
  • 3/4 tsp vanilla extract
  • pecan brittle, broken into tiny bits (Note: When following the recipe bake only 10 – 12 minutes)

Instructions

  1. Mix half the cream with the sugar in a saucepan.
  2. Split vanilla bean down the centre lengthwise. Scrape the seeds into the cream and sugar mix.
  3. Over medium heat, warm the cream, sugar and vanilla pod until the sugar dissolves.
  4. Add the rest of the cream, milk and vanilla extract.
  5. Cover and chill in freezer until the edges begin to turn solid.
  6. Remove vanilla pod and churn in an ice cream maker according to manufacturer instructions.
  7. A minute before the ice cream is done, stir in 3/4 of the nut brittle.
  8. Serve with remaining brittle sprinkled on top.

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  • FRANCESCA
    Posted at 09:13h, 23 July

    THis LOOKS sooooooooo GOOD! Butter pecan, pecan brittle, macadamia brittle- makes me weak in the knees! I love this over chocolate anyday! I’m going to get fat visiting your blog Charmian!
    I’ve never made ice cream and don’t think I will, but I will take your idea this weekend and smother toasted pecans over vanilla ice cream and drape some sort of hot buttery sauce over it.

  • Christie's Corner
    Posted at 09:52h, 23 July

    I know, I know. I’ll post healthier recipes soon.

    If you’re trying to save a few calories, I stirred the pecan brittle into the vanilla ice cream and found it didn’t need sauce. Honest. It is very good. I don’t think I’ll go back to store bought ice cream again (at least not often).

  • Anonymous
    Posted at 12:19h, 23 July

    You make it so HARD to concentrate at work with posts like this. Please consider making this for you very hungry, very loving, very ice cream addicted sister. Maybe if you feed me this wonderful and decadent creation I can give up my store bought ice cream habit. No wonder you are famous around the world.
    Love, you ice cream ready sister. (I have a spoon at my desk.)
    Robin

  • dana McCauley
    Posted at 21:07h, 23 July

    I have to go bathing suit shopping tomorrow (we leave on vacation Saturday) but otherwise, I’d be running for the store to get the ingredients to make this ice cream. It combines many of my very favourite things. Yummy!

    Why post healthy recipes when we can enjoy this blog food porn?

  • Christie's Corner
    Posted at 13:48h, 24 July

    Robin, my work here is done!

    Dana, enjoy your holidays. You deserve the break — and some praline ice cream.

  • Tim
    Posted at 05:22h, 14 September

    Good Job! 🙂