Ice cream with nuts
Description
The dish is prepared without unnecessary complications. 1. Pour sugar into a pan (reserve about 2 tablespoons) and add a little water. Melt the sugar over low heat and cook slightly to form caramel. 2. When the caramel turns brown, add the nuts to the pan. You can use not only hazelnuts but any other nuts for this ice cream recipe. The main requirement is to pre-toast the nuts so they are crunchy. 3. Remove the pan from heat and, continuing to stir, coat the nuts thoroughly in the caramel. 4. Prepare a sheet of parchment paper and spread the nuts onto it. Let them cool completely, then lightly chop in a blender. 5. Carefully separate the egg whites from the yolks. Beat the remaining sugar with the yolks for about 10 minutes. 6. Gradually pour the cream into the yolks in a thin stream, continuing to beat for another 15 minutes. The mixture should become light, airy, and increase significantly in volume to ensure the homemade nut ice cream turns out soft. 7. Separately, beat the egg whites with a pinch of salt until stiff. 8. Combine both mixtures, gently folding in the egg whites. 9. Now add the crushed caramelized nuts and gently mix once again. 10. Transfer the finished mixture into an ice cream maker or a plastic container. Place in the freezer for about 30 minutes. 11. This is a fairly simple nut ice cream recipe, and constant stirring isn't necessary. After about half an hour, stir gently once, and then after another 10–15 minutes, the ice cream will be ready to taste. Serve the finished dessert immediately.