Last night as we were polishing off our bowls of homemade ice cream, I realized that this particular recipe is not for the calorie conscious or the faint of heart. Sinful and rich, melting in the mouth in a caramel-y lushness. I could well imagine you polishing off the whole tub….especially as it h ad copious amounts of booze in it!
This recipe is for you, the bravest of souls…of course I mean G-ASTRONOMICAL bravery….what else could I mean. You are to food what Genghis Khan was to hapless tribesmen!
Ingredients for the ice cream
(Serves single healthy sized scoops for 4 person !)
Full Cream – 500 ml
Sugar, powdered – 150gm
Vanilla essence – 1tsp
Cashew nuts – 50gm
Pistachios – 50gm
Raisins – 50gm
Dry Figs ( soak in warm water, drain and blot excess water)- 4-5 nos
Dry Apricots (soak in warm water, drain and blot excess water)- 50 gm
A large peg of Single Malt whiskey ( I used Glenfiddich)
For The Caramel
Sugar – 100gms
Water – 1 tbsp
Aluminum foil A square piece
Food grade plastic bag
First crush the nuts coarsely and reserve half for the caramel. Chop the figs and apricots into tiny pieces.
Powder the sugar for the ice cream.
Beat the cream with a egg beater till soft peaks form. Do not over-beat as it could separate into butter. It is best if the cream is taken right from the fridge before beating. alternatively you could stand it on a bowl of ice, but if doing that do take care that water doesn’t splash into the cream.
Add the vanilla, powdered sugar, raisins, figs, apricots and the whiskey to the mix and slowly mix. Keep the mix in fridge while you prepare the caramel.
For the caramel, take 100 gm sugar in a heavy bottom sauce pan, add the water and slowly bring to boil, stirring continuously. Do not be distracted or un-attentive or you will burn your caramel. You will see the sugar changing color and turning golden brown. When the whole syrup has turned light brown, take off heat and add half the chopped nuts which you had reserved for the caramel. The mix will froth. Do not worry about this, quickly pour your caramel on to the foil sheet and stick it in the freezer. Please mind your fingers as it will be terribly hot! Within minutes, inside the freezer it will harden to a chunk of sugar brittle. Once cooled and hardened, take it out, peel it from the foil, put it in the bag and using a rolling pin crush into coarse pieces.
Add half of the caramel to the ice cream mix and freeze. Reserve the rest for later.
At this juncture if you own an ice cream maker you may use that.
But I do not possess one and frankly it makes no difference to me. Pour the ice cream mix in a plastic lidded box and keep in the freezer. Take it out after two hours. The sides would have started to harden and the centre will be still soft. With a manual egg beater or fork beat the mix. The ice cream would have taken on a nutty brown color from the caramel. Repeat this again after two hours. Add the rest of the caramel.
If you like your ice cream hard and with icy bits then you can simply stick the container in the freezer and after three to four hours it will be ready to eat. But if you like it soft and without the ice feel then wrap the ice cream container in two tea towels and then freeze. It will take longer to freeze but it will be silky smooth.
I hope you will try the recipe. Although it sounds complicated, trust me that the effort is worth the taste.
Lots of love