27 Apr Pecan Praline and Chocolate Chip Ice Cream
Ice cream is one of my best desserts for those sunny days. I made one of my favourite combinations: a vanilla base with caramelised pecans and dark chocolate chips. The bitterness of the chocolate goes well with the sweetness of the caramel.
This ice cream is an inspiration from a flavour I used to love back in Peru from an Ice Cream shop called “Laritza D”, and this particular flavour is named the same way, “Laritza”. Check it out here
I use my ice cream attachment for the final mixture for the recipe, but you can use an inverted bain-marie, putting your mix over another bowl with ice and beating with a hand mixer to destroy the ice crystals.
Ingredients:
- whole milk
- sugar
- vanilla
- salt
- egg yolks
- heavy cream
- sugar
- pecans
- water
- dark chocolate chip
The secret in this recipe is that you will know how to make a quick caramel in the microwave to caramelise any nuts or pan. It is perfect if you are worried about burning the caramel in a regular pan.
Frequently asked questions:
Yes, you can use other things to add to the ice cream base.
It is easier to do it with one, but you can use an inverted bain-marie with a bowl full of ice and put another bowl with the ice cream over and mix it up.
Products that I use for this recipe:
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Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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