Bavarian is three chocolates
5 recipes
Vanilla ice cream with coulis of peach and caramel almonds
ingredients
servings
10
White sugar
290 grams
Almonds
1 spoon
Lemon juice
1 spoon
Carob flour
4 grams
Vanilla bean
8 grams
Egg, yolk
3 unit
Fresh cream
250 grams
Full fat milk
300 mL
Desserts from Italy
Vanilla ice cream with coulis of peach and caramel almonds
Vanilla ice cream with coulis of peach and caramel almonds
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Gourmet ice cream combined with almond crunchiness and the sweetness of the peaches. Absolutely to try!
preparation
step 1
Cut in half the vanilla pod and put it in a saucepan together with the milk and half of the sugar mixing to make it melt, put on fire and bring it almost to the boil.
step 2
Remove the pot from the fire, cover and leave in infusion for at least 15 minutes (preferably a few hours) to extract all the vanilla aroma.
step 3
In the meantime, mount the yolks with the remaining sugar until the compound writes (raising the whips the compound that falls into the shape of the cords that remain very visible for a while).
step 4
Return the milk almost to the boil and pour it into the egg on the egg by continually mounting it with a whip (I cooked it all in bain-marie to prevent the direct heat of the flame from sticking the compound to the bottom)
step 5
Thick the English cream on the fire until you peel the back of a spoon or in any case until it reaches 85 ° C
step 6
Carefully follow the timing and temperature to avoid risking craving the cream.
step 7
Once ready to take it out of the fire immediately, plunge it into a cold boulle and immerse the bottom in a bath of water and ice mixing continuously to lower the temperature quickly
step 8
It is important to keep the temperature of the water constantly cold, if you are tempted to add more ice.
step 9
After cooling, transfer the cream into a hermetically sealed jar (I used a jug for convenience, then pour the mixture into the ice cream) leaving the vanilla still infused
step 10
Allow it to rest in the fridge for at least an hour (the mixture must be cold before going to the next stage so it can also rest all night in the fridge).
step 11
After the rest time pull out the pod and scrape the contents with a knife blade mixing with the cream.
step 12
Combine the liquid cream (well cold) and mix well with the compound. Transfer everything into a low, long, tight lid with lid, tap and place it in the coldest part of the freezer for one and a half hours
step 13
After this time stir up very quickly with an electric blender and then place it again in the freezer. Repeat the procedure for two more times at one and a half hour intervals.
step 14
After the third time transfer the ice cream into the pan containing it, preferably in polypropylene and filled up to six mm from the edge, cover the mixture with the paper oven to adhere to the surface
step 15
(To limit the presence of air which may contact with the surface of the ice cream can cause annoying condensation crystals on the surface).
step 16
Stir and put in a freezer for at least an hour so that the ice cream reaches its proper density (I preferred to leave it in a freezer all night).
step 17
Before serving it, put it in the fridge for about twenty minutes (with high temperatures in summer I skipped this passage, serving it cold freezing).
step 18
Peel the peach, cut it in pieces and blend it well with 1 tablespoon of sugar and lemon (and rum if you like it).
step 19
Garnish the almonds in a pan and pour over 2 tablespoons of sugar. Wait for it to melt, making sure that it does not burn and as soon as it is all caramelized, take it out of focus.
step 20
Transfer the almonds onto a sheet of paper oven, cool them and cut them into a grain with a knife.
step 21
Serve the ice cream with peach coulis and almond grain.
