Homemade Cinnamon & Brown Sugar Praline Ice Cream

madnad

Early spring brings crops of rhubarb to the garden. Rhubarb is a versatile fruit, but my favourite way of eating it is in a crumble, mixed with a few early season strawberries. I usually serve crumble with ice cream as it cools down the surface-of-the-sun hot fruit. Wanting to try out the new ice cream maker I purchased, I decided to make some. I usually hand churn it, which means laboriously stirring the ice cream every 30 minutes for a few hours to keep the ice crystals small.

Cinnamon is a spice that goes well with many fruits, including rhubarb. I decided to make the ice cream cinnamon, but wanted to add a little crunch, hence the idea to add pieces of praline.

This ice cream has a lot of cinnamon, so that it really packs a cinnamon punch. You can, of course, reduce the amount easily to suit your taste. This ice cream would be great on so many desserts, or just on its own. I am already looking forward to putting it with pumpkin pie this autumn.

Cinnamon and Brown Sugar Praline Ice Cream

Ingredients

Custard

  • 100ml Double Cream
  • 150ml Whole Milk
  • 150g Light Brown Sugar
  • 1 Vanilla Pod (pod slit & cavier removed)
  • 1 pinch Salt
  • 5 Free Range Egg yolks only
  • 50g Caster Sugar
  • 500ml Double Cream
  • 2 tablespoons Ground Cinnamon

Praline

  • 150g Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

Directions

1. Make a batch of custard base for ice cream as instructed, however, instead of flavouring the heated cream with vanilla pod, use a couple of cinnamon sticks
2. As the custard base is having it's final chill, get to work on the praline. Place the brown sugar evenly in a large thick-bottomed pan over a low-medium heat
3. Keep a very close eye on the sugar. You want it to melt, but not to burn. Gently pull the melted sugar into the middle. Do not stir vigorously though otherwise you can cause the sugar to crystalise
4. Once the sugar is all melted, swirl do not stir. Keep the sugar over the heat until it registers 155°C/310°F
5. As the sugar heats, line a baking tray with some non-stick baking paper or a silicone mat. Once the sugar reaches temperature, stir in a teaspoon of ground cinnamon then pour on the baking tray and allow to cool
6. Once the sugar has fully cooled and hardened, break into large pieces and either place into a bag and bash with rolling pin, or drop into a food processor
7. You want to break the praline into small chip-size pieces, but not dust
8. Add the custard to your ice cream machine, along with the praline chips and leave it to churn as per manufacturers instructions

Note

Keep in an airtight container and eat within 2 weeks. After that, the taste and quality might start to deteriorate.

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