Praline Ice Cream with Dark Caramel

Baking and Desserts | World cuisine

⏳ Time

40 minutes + 5 hours

🥕 Ingredients

🍽️ Servings

Description

Praline ice cream with dark caramel

Ingredients

Chopped almonds - 3.5 oz
Brown Sugar - 4.1 oz
Cream - 6 fl oz
Sugar - 2 tablespoons
Mascarpone Cheese Unagrande - 8.8 oz
White Chocolate - 4.4 oz
Fig - to taste

Step by Step guide

Step 1

Line a baking sheet with foil and lightly grease it with vegetable oil, then spread the almonds on top. Pour the brown sugar into a small saucepan and place it over low heat. Melt the sugar without stirring until it turns into a golden caramel (this will take about 3-5 minutes).

Step 2

Quickly pour the caramel over the nuts and let it cool and harden. Break into pieces, place in a plastic bag, and crush with a rolling pin until finely ground, or chop in a food processor. Whip the cream until stiff peaks form. In a large bowl, mix the mascarpone and melted chocolate. Gently fold the whipped cream into the praline mixture, then add the mascarpone and chocolate mixture and transfer to a liter container, cover with parchment paper, and place in the freezer for 5 hours or overnight.

Step 3

For the caramel, line a baking sheet with foil and lightly grease it with vegetable oil. Sprinkle the sugar and place it under the broiler for 2 minutes until it melts and turns golden. Cool and break into pieces. Transfer to the refrigerator for 30 minutes to soften. Serve the ice cream garnished with caramel and pieces of fresh fig.