Vanilla-caramel ice cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Heat 150 g cream in a pot. Caramelise 75 g sugar until golden brown, carefully add cream. Bring to the boil and simmer until the caramel has dissolved, add sea salt. Remove from the heat, pour into a bowl and allow to cool, stirring again and again

2. 2

   Separate the eggs for the ice cream mass. Beat the egg whites and salt with the whisks of the hand mixer until stiff. Whip 400 g cream until stiff, chill both. Beat the egg yolks, 60 g sugar and vanilla pulp with the whisks of the hand mixer until thick and creamy. Carefully fold in first the cream, then the beaten egg white

3. 3

   Cold rinse a box mould (1.25 litre capacity). Add approx. 1/4 of the parfait mixture and smooth it down. Spread about 1/3 of the caramel mixture on top. Process the remaining parfait + caramel sauce in the same way, finish with parfait mass. Pull through once with a fork and smooth it down. Freeze for at least 4 hours, preferably overnight

4. 4

   Caramelise 100 g sugar and 2 tablespoons of water until golden brown. Remove from the heat and let it cool down a little. Caramel should not be too hot and liquid. Stick toothpicks into the macadamia nuts and use them to dip the nuts into the caramel one after the other. Drain and let the resulting thread solidify upside down. Repeat the process with the remaining nuts. If the caramel becomes too firm, carefully heat it up again

5. 5

   Take out the box form about 15 minutes before serving. Turn out the parfait onto a plate and serve decorated with the caramel nuts

6. 6

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
310 kcal

CARBS
25 g

FATS
21 g

PROTEINS
4 g