Making my own ice cream is a joy because I can imagine all the flavors. Today, a delicious homemade praline ice cream, decorated with whipped cream, chocolate sauce and caramelized peanuts. Perfect for a gourmet summer!
Things to know before you start
- Be careful with the caramelization of the hazelnuts: do not overcook otherwise the caramel could become bitter.
- Infuse the vanilla into the hot cream in advance. In fact, you will then have to wait until it is completely cold to make the whipped cream.
- To make the film adhere to the pan during infusion, simply moisten the outer edge with water.
- When your custard is ready, don’t be in too much of a hurry to churn: it should be very cold.
- To help your cream cool faster, there are two proven solutions: the windowsill or immersing your container in another container filled with cold water and ice cubes.
Praline
© Marjolaine Daguerre
The praline should be very liquid and shiny, proof that the oil has come out of the oilseeds. As long as it keeps a matte appearance, continue mixing.
Vanilla cream
© Marjolaine Daguerre
A tip from Philippe Conticini: cover the pan perfectly when infusing the vanilla for the whipped cream. The scented steam droplets will fall back into the cream.
Film the cream
© Marjolaine Daguerre
Wrap the cream used to make the whipped cream well when you store it in the refrigerator, this will prevent it from absorbing any odors.
Hazelnut praline ice cream, whipped cream
© Marjolaine Daguerre
Discover the recipe for Hazelnut praline ice cream, whipped cream
