Never let it be said that I don't try to think of everyone and cover every base.
One of my favourite additions to the standard vanilla ice cream is to add salted caramel sauce. Some may say it might be a step too far and they may be right, however I think it's personal choice and after all, it is meant to be a summer treat!
The fast option - use a jar of salted caramel sauce (260g) – easily available at most large supermarkets – fold into the mixture to give a marbled effect with your chocolate and pecan blobs.
The “fastish” option. If you'd like to make your own salted caramel sauce here's my recipe :
110g/4oz unsalted butter
225g/8oz soft dark brown sugar
275ml/10 fl oz double cream (or whipping cream)
1½ tsp salt
Heat together the butter and sugar. When dissolved add the salt and whisk in the cream.
Simmer for 15 minutes, stirring.
One batch of the recipe produces approximately 539g of the sauce and you can portion and freeze for convenience. Yippee – more for another time!
Finally … the sprinkles.
My favourite home-made sprinkle is praline – used largely for adding to and flavouring cream, ice cream, butter cream or whatever takes your fancy. You can use it in large pieces or shards or blitzed into a coarse powder. It keeps well so long as you transfer it into an air-tight jar. Should the mood take you it can even be blitzed into a paste.
Praline
75g/3oz almonds, unblanched
75g/3oz caster sugar
Place the sugar into a frying pan (I used a pan measuring 28cms/11” in diameter) and then the almonds on top. Heat the sugar and almonds on as low a heat as possible. Resist the urge to prod/stir/mess with! Patience is eventually rewarded the sugar begins to melt and when the almonds begin to “pop”, and your sugar is a good colour - turn it out onto a non-stick sheet (or oiled slab if you want to be posh). The melting of the sugar takes approximately 20 minutes.
Leave the praline sheet where it is until it is well and truly set. You can then break it up and blitz into a coarse powder or as you wish. It's stating the obvious I know – you'll get 150g/6oz of praline.
Please note that when blitzing you will need ear plugs and warn anyone nearby that isn't totally deaf they soon will be – it's worth the noise – the result - tiny bits of twinkling toffee – the ultimate sprinkle.
I did say they were decadent optional extras!
What did the taste testers say?
...”You've done it again – another yummylicious ice cream … it takes time to savour the vanilla ice cream before you nibble away at the pecan nut and chocolate … very moreish but not too much as it's very satisfying - a little goes a long way … no sneaking out to the garage with a teaspoon for this ice cream!”
Coming up – chilli con pollo
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