We know that summer is coming when suddenly we are walking down the street with the sun still tolerable and suddenly we have the first craving for a good ice cream, freshly rolled and with a real cone. It’s here and there’s no turning back. For those of us who have a weakness for getting bogged down in the kitchen whenever the opportunity presents itself, this season isn’t making it easy for us.
Preparing a good ice cream is a complicated task and requires almost painstaking study. The starting position is clear: high-quality ingredients such as fresh eggs, high-fat cream, natural fruit or pure dried fruit cream. They find that the process becomes more tedious when they talk to you about terms like run over -the air that forms during stirring, making the ice cream creamy and even airy- or the percentage of fat, some of the variables that ice cream masters take into account.
Add to that the fact that a refrigerator is not the most common appliance in the average household. But we’re here to make it easy for you: this recipe is super easy and doesn’t require an ice cream maker. How do you get it to look good then? Cheat a little: The classic cream base in artisanal ice cream is simplified with the use of freshly whipped cream and evaporated milk. The extra virgin olive oil brings silkiness and creaminess to the blend, which blends perfectly with the salted caramel.
Although we’re used to savory preparations, miso is a great ingredient for sweet dishes like this gluten-free cheesecake. It provides the necessary salt for any dessert – desserts can also be bland if this aroma is not added – and an umami note that complements very well with ingredients such as chocolate, caramel or butter. In this ice cream it stands out from the dairy and makes it something not to resist.
Less than an ice cream shop.
For about 6-8 servings
- 500 ml whipped cream
- 300 grams of condensed milk
- 50 ml extra virgin olive oil
- ½ teaspoon salt
- 100 grams of sugar
- 90 ml whipped cream
- 15 grams of butter
- 40ml of water
- 25g miso
- 70 g chopped pecans
To prepare the miso caramel, heat the sugar and water in a saucepan over medium/high heat. Remove from heat when it turns a toasted hazelnut color.
Add 175 ml cream and mix vigorously with a whisk. Bubbles will form and may pop out.
Add the butter and miso and mix well. Let cool down.
Whip 600ml cream. Add condensed milk, olive oil and salt. Mix with a spatula in a circular motion.
Add the nuts and mix gently. When the caramel is cold, pour it into the cream and stir a little.
Place in a jar and cover tightly with foil to prevent the surface from freezing.
Freeze for 6 to 10 hours and remove from the freezer about five minutes before serving.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]