An ice cream made the traditional way – just how grandma used to make it – with ingredients fresh from the pantry.
Our Caramel Praline Ice Cream is made without eggs or condensed milk and the main ingredient is broken wheat. For an unforgettable flavour, bite after bite, slurp after slurp. How cool is that?
In a bowl (or a mixer) mash with a whisk 3 tbs softened butter with 2 tsp butterscotch essence and 3 tbs powdered white sugar. Set aside.
For the praline: Line a small tray with baking paper. Melt 1 cup sugar in a non stick sauce pan. Stir well with a spatula. Make sure the sugar browns but does not turn overtly dark.
Add 100 gms butter and 100 gms cashews. Keep stirring. As the mixture turns golden, remove from the fire and pour onto the tray, quickly spreading the caramel evenly on it. When it cools, crush it into large chunks using a rolling pin or powder it in a grinder.
Save this praline mixture.
Wash and soak 1 cup broken wheat in 2 cups boiling hot water. After an hour, grind the wheat into a thick batter. Sieve the batter and cook it in a non stick pot over very low heat until it thickens.
Add 1 litre full fat milk. Boil for 2 minutes, whisking well.
Add the sugar butter paste we made first and stir well. Cool the mixture.
Once cooled, whip the mixture well using a hand blender. Add a tiny dollop of yellow food colouring. Pour into a bowl with a lid. Top with the crushed praline and freeze.
After 4 hours, take the mixture out and whip it well. Freeze again overnight.
Scoop and serve in bowls or in a cone, topping with more crushed praline.
The final combination of caramel ice cream with chunky praline swirled through – might just provide you with a treat – the ice-cream dreams that you’ve been dreaming since childhood.
By Linda Joseph Kavalackal,
Christ & Co.
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