Courtesy Andrea Albin, David Lebovitz
For praline:
Spread 100 grams of sugar in an even layer in a heavy duty saucepan. Line a baking sheet with silicone baking mat (or brush sparingly with unflavored oil). Heat sugar over moderate heat until the edges begin to melt. Use a heat proof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel starts smoking And begins to smell like it's about to burn. It won't take long. Without hesitation sprinkle in the three-quarter teaspoon salt without stirring then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the care about the form as then a layer as possible. Set aside to harden and cool. Once fully cooled, crush the caramel. You will add this to the ice cream after churning.
For the Ice Cream:
Heat 1 cup of sugar (200 grams) in a dry 10 inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly until it is dark amber. Add one and a quarter cups of cream. The mixture will spatter. Cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature. Meanwhile bring milk, remaining cup of cream, and remaining quarter cup of sugar (50 g) just to a boil in a small heavy sauce pan, stirring occasionally. Lightly whisk eggs in a medium bowl, then add half of the hot milk mixture in a very slow stream, whisking constantly. Pour back in the sauce pan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°. Do not let boil. Pour custard through a fine mesh sieve into a large bowl, then stir in cool Carmel. Chill custard, stirring occasionally until very cold, 3 to 6 hours. Freeze custard in ice cream maker then transfer to an airtight container. Stir in the praline and put in freezer to firm up. When serving sprinkle with a little bit of shaved salt.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 137 | ||
Calories from Fat: 58 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 81.9mg | 25 % | |
Sodium 26.7mg | 1 % | |
Potassium 32.8mg | 1 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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