Vanilla ice cream with caramelized pecans
Making your own ice cream doesn't have to be difficult at all!
Vanilla ice cream with caramelized pecans. Making your own ice cream doesn't have to be difficult! This delicious dessert is guaranteed to impress. The soft, sweet flavor of vanilla ice cream truly shines when combined with olive oil, seasoned Himalayan salt, and pecans.
Preparation
Whip the cream with a mixer until it's just barely stiff. Pour in the condensed milk and fold it in with a spatula.
Scrape the seeds from the vanilla pod and stir into the whipped cream mixture. Pour the ice cream mixture into a bowl and freeze for at least 6 hours.
Coarsely chop the pecans. Heat a pan with butter over medium heat and add the coconut blossom sugar and maple syrup. This mixture will bubble and the sugar will dissolve after a few minutes. Be careful not to let it brown too much, as it can taste bitter.
Add the chopped pecans and mix well with the caramel. Remove from the pan and let cool.
Serve the ice cream with the caramelized pecans, olive oil and Himalayan salt (seasoned).
Variatietip
Wij hebben zelf ijs gemaakt, maar je kunt natuurlijk ook kant-en-klaar vanille-ijs gebruiken. Indien je vegan ijs gebruikt is dit nagerecht volledig plantaardig!
Ingredients
- 500 ml slagroom
- 1 blik gecondenseerde melk (397 g)
- 1 Vanillepeul
- 200 g pecannoten
- 10 g ongezouten roomboter
- 1 ½ el kokosbloesemsuiker
- 1 ½ el agavesiroop
- 1 el olijfolie
- 2 tl Himalayazout (gekruid)
Supplies
- Pan
- Mixer
- Dish
