Brown sugar ice cream with maple syrup and nuts

Follow my blog with Bloglovin
blogIce cream is my favourite dessert. There are days when I can easily devour the whole container, starting from the edges where it starts to melt a little and continuing towards the center. My favourite were always the ones with some add-ins and for a while now I am drooling over Häagen-Dazs Pralines and cream. It is quite expensive if you eat ice cream my way, so I wanted to make an ice cream that would give me the same satisfaction of a nice caramel base with delicious nut bits all over. I decided to go for a delicious brown sugar butter ice cream base and added in the wet walnuts from The Perfect Scoop by David Lebovitz. I can’t say it’s quite the same as Häagen-Dazs one, but damn it’s goooood. So here it is…

Sladoled je moja najljubša sladica. So dnevi, ko lahko z lahkoto požrem celo banjico, začenši na robovih, kjer je se sladoled začne topit in dalje proti sredini. Moji najljubši so bili vedno tisti s koščki in zadnje čase sem obsedena s Häagen-Dazs Pralines and cream sladoledom. Ta ni poceni, še posebej, če ješ sladoled na moj način, zato sem se odločila, da bom naredila sladoled, ki me bo zadovoljil na enak način, s karamelno-kremastim sladoledom in hrustljavimi koščki oreščkov. Kot podlago sem izbrala masleni sladoled z rjavim sladkorjem in dodala “mokre orehe” iz knjige The Perfect Scoop Davida Lebovitza. Sladoled ni povsem enak kot tisti Häagen-Dazs-ov, a je vseeno noro dober._MG_1963

INGREDIENTS for the ICE CREAM BASE | SESTAVINE za SLADOLED:
_MG_1921

  • 50 g unsalted butter / masla
  • 150 g brown sugar / rjavega sladkorja
  • 500 ml heavy cream / sladke smetane
  • 380 ml whole milk / mleka
  • 4 egg yolks / rumenjaki
  • 1 teaspoon pure vanilla extract / žlička ekstrakta vanilije
  • pinch of salt / ščepec soli

_MG_1923 _MG_1924

In a small skillet melt the butter and simmer until it darkens in color and starts to smell nutty (make sure you don’t burn it).

V majhni kozici stopi maslo in ga segrevaj toliko časa, dokler ne potemni in začne dišati orehasto (pazi, da se maslo ne prismodi).

_MG_1925 _MG_1928

When the butter darkens in color add the milk and bring to a boil. Cool the mixture slightly and add salt and vanilla extract.

Ko maslo potemni, dodaj mleko in zavri. Mešanico ohladi in dodaj sol in vanilijev ekstrakt.

_MG_1929 _MG_1930

Mix the egg yolks and brown sugar until smooth. While mixing start adding the butter and milk mixture spoon by spoon. Don’t add it too quickly or the eggs will curdle.

Zmešaj rumenjake in rjavi sladkor, da postane gladka masa. Med mešanjem začni po žlicah dodajati masleno mešanico. Ne dodaj je prehitro, saj se lahko rumenjaki strdijo. 

  _MG_1933 _MG_1934

Pour the egg mixture into the skillet. While mixing with a rubber spatupla cook the custard on low heat for a couple of minutes. The custard is done when it thickens slightly and covers the back of a spoon. Pour the custard through the strainer and stir it into the cream to cool. Cool the ice cream base in the refrigerator overnight. The next day churn the ice cream according to your ice cream maker’s instructions. During the last few minutes of churning, add the Wet Walnuts.

Vlij jajčno mešanico v kozico z maslom in mlekom. Med mešanjem s plastično spatulo, kuhaj jajčno kremo na nizkem ognju par minut. Jajčna krema je narejena, ko se rahlo zgosti in prekrije zadnjo stran žlice. Kremo precedi v sladko smetano, dobro premešaj in zmes ohladi. Zmes naj se hladi v hladilniku čez noč. Naslednji dan zamrzni sladoled po navodilih sladoledne mašine. Proti koncu zamrzovanja, dodaj “mokre orehe”.

INGREDIENTS for the WET NUTS | SESTAVINE za MOKRE OREŠČKE (Recipe from David Lebovitz The perfect scoop):

  • 120 g of chopped roasted walnuts and pecans (or other nuts if you fancy) / sesekljanih praženih oreščkov
  • 140 ml of dark maple syrup / temnega javorjevega sirupa
  • pinch of salt / ščepec soli

_MG_1957 _MG_1956
To prepare the mapled nuts, roast the walnuts and pecans for 10 min on 180°C. Let the nuts cool and chop them (not too much otherwise the pieces are too small to give that satisfying crunch). Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil.

Oreščke pražimo 10 min na 180°C. Ko se ohladijo jih sesekljamo (ne preveč, saj želimo večje koščke). V majhni kozici segrejemo javorjev sirup do vrenja. 
_MG_1959

Stir in the chopped nuts add the salt and cook untill the maple syrup comes to a boil, stir the nuts for 15 seconds. Remove the skillet from the heat and let it cool completely. When it cools down, the nuts will be sticky, just perfect to add them into the ice cream. Cool the nuts in the refrigerator for at least 2 h before adding them to the ice cream. You can prepare them one day before and store them in an air tight container.

Vmešaj sesekljane oreščke, dodaj sol in zmes segrej do vretja, zmes mešaj 15 sekund. Kozico odstavimo z ognja in pustimo, da se ohladi. Ko se oreščki ohladijo, postanejo lepljiv. Oreščke shrani v hladilniku vsaj 2 uri preden jih dodaš v sladoled. Lahko jih pripraviš dan vnaprej in jih shraniš v posodi s pokrovom. 

When the ice cream is ready, transfer it to an air tight container and freeze it for up to 2 weeks, if it lasts that long. Oh and try to not eat it all before it even reaches the freezer. Enjoy the goodies!

Ko je sladoled pripravljen, ga prelij v posodo za shranjevanje v zamrzovalniku. Sladoled lahko shranjuješ 2 tedna, če bo trajal tako dolgo. 

_MG_1962

3 comments

  1. I love your blog, your posts are amazing! I just followed, it would be great if we can support each other 🙂 I look forward to reading more!

    1. Thank you so much, it’s nice to hear that 🙂 I went over to your blog and it’s pretty amazing as well!

      1. Thank you, you are so sweet!

Leave a Reply

Your email address will not be published. Required fields are marked *