We know that summer is coming when suddenly, walking down the street under a still tolerable sun, we suddenly have the first craving for a good ice cream, freshly rolled and with a real cookie cone. It’s here and there’s no going back. For those of us who have a weakness for bogging down the kitchen as soon as we have a chance, this season does not make it easy for us.
Preparing a good ice cream is a complicated task and requires almost meticulous study. The starting point is clear: high-quality ingredients such as fresh eggs, high-fat cream, natural fruit or pure dried fruit cream. You discover that the process becomes more laborious when they talk to you about terms like overrun -the air that is formed during the churning and that makes the ice cream creamy and even airy- or the % of fat, some of the variables that ice cream masters take into account.
Adding to this challenge is the fact that a refrigerator is not the most common appliance in an average home. But we are here to make things easy: this recipe is very simple and does not require an ice cream maker. How do you get it to look good then? Cheating a bit: the classic cream base in artisan ice cream is simplified by using freshly whipped cream and condensed milk. The extra virgin olive oil gives the mixture silkiness and creaminess, which combines perfectly with the salted caramel.
Although we are used to seeing it in savory preparations, miso is a great ingredient for sweet dishes like this gluten-free cheesecake. It provides the necessary salt for any dessert -desserts can also be bland if this flavor is not added- and an umami touch that complements very well with ingredients such as chocolate, caramel or butter. In this ice cream it stands out above the dairy and makes it something that is impossible to resist.
Difficulty
Less than an ice cream parlor.
Ingredients
For about 6-8 servings
- 500 ml whipping cream
- 300 g of condensed milk
- 50 ml of extra virgin olive oil
- ½ teaspoon of salt
- 100g sugar
- 90 ml whipping cream
- 15g butter
- 40 ml of water
- 25g miso
- 70g chopped pecan nuts
Preparation
-
To prepare the miso caramel, heat the sugar and water in a saucepan over medium/high heat. Remove from the heat when it turns a toasted hazelnut colour.
-
Add the 175 ml of cream and stir vigorously with a whisk. During this process bubbles form and can pop out.
-
Add the butter and miso and finish mixing well. Let cool.
-
Whip the 600 ml of cream. Add the condensed milk, olive oil and salt. Mix with a spatula with encircling movements.
-
Add the nuts and mix carefully. When the caramel is cold, pour it into the cream and stir a little.
-
Place in a container and cover well with film so that the surface does not frost.
-
Freeze for six to 10 hours and remove from the freezer about five minutes before serving.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Miso #ice #cream #salted #caramel #pecans #ice #cream #maker