Vanilla Ice Cream with Corn Praline

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vanilla ice cream with corn praline

Ingredients

3.2% Milk - 4 cups
10% cream - 1 cup
Sugar - 1¾ cups
Ocean salt - to taste
Corn Starch - 4 teaspoons
Semi-soft cream cheese - 1.8 oz
White Beans - ½ piece
Graham Crackers - 8 cups

Step by Step guide

Step 1

Preheat the oven to 302°F, spread the corn flakes on a baking tray lined with parchment paper, and bake for 15 minutes. Remove and let cool completely.

Step 2

For the praline, caramelize 1 cup of sugar in a heavy-bottomed skillet. The caramel should reach a deep amber color. Do not overcook it, or it will burn and taste bitter. Quickly pour the finished caramel over 2 cups of corn flakes, sprinkle with sea salt, let cool, and then chop into pieces of desired size.

Step 3

Dissolve the cornstarch in 50 ml of milk and set aside.

Step 4

Pour the remaining milk over 6 cups of corn flakes, stir, and let sit for 20 minutes. Strain the milk through a fine sieve to remove the flakes.

Step 5

In a small saucepan, combine 2 cups of milk, cream, ⅔ cup of sugar, a pinch of salt, and vanilla seeds. Stir, place over medium heat, and bring almost to a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the cream cheese, and mix until smooth. Let cool to room temperature, then refrigerate overnight. Freeze in an ice cream maker according to the instructions, adding pieces of corn praline in the last few minutes of freezing. Transfer the ice cream to a container and freeze for at least 4 hours until set.

Step 6

If you do not have an ice cream maker, immediately transfer the ice cream to a container, place it in the freezer, and stir the contents every 20–30 minutes until fully set. Sprinkle with praline pieces just before serving.