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