Every other day I receive emails from the readers asking which are my favorite cookbooks; for each of those emails I reply two more arrive in my inbox – not a very practical thing. That is why you’ll find below the list with my all time favorite cookbooks – the ones I love the most (in no particular order):
This delicious ice cream – if you think I’ve become addicted to praliné, you’re right, how could I not? – comes the cookbook I’ve used the most so far
Macadamia crunch ice cream
from the fantastic and always delicious Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Toffee:
2/3 cup (94g) roasted salted macadamia nuts, coarsely chopped
¼ teaspoon baking soda
1/3 cup (67g) granulated sugar
2 tablespoons water
2 tablespoons (28g) unsalted butter
Ice cream:
1 ½ cups (360ml) heavy whipping cream
1 ½ cups (360ml) whole milk
pinch of salt
½ cup (100g) granulated sugar
6 large egg yolks
2 teaspoons vanilla extract
Toffee: butter small rimmed baking sheet. Combine nuts and baking soda in a small bowl. Stir sugar, water and butter in a heavy small saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high. Boil until dark amber colored, stirring constantly, about 3 minutes. Mix in nut mixture and immediately pour it onto buttered sheet, spreading it as much as possible. Cool completely, then chop with a sharp knife into small pieces.
Ice cream: bring cream, milk and salt to a simmer in a heavy large saucepan. Whisk sugar and egg yolks in a medium bowl. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across – do not boil. Pass through a sieve into a medium bowl, stir in vanilla and refrigerate until very cold, 3-4 hours.
Process custard into ice cream maker according to manufactures’ instructions. Add toffee during last 5 minutes of churning. Transfer to an ice cream container, cover and freeze until firm.
Serves 8-10
9 comments:
Great post !! I love your ice cream !
I have a favour to ask you : could you tell me if the ingredients in the book "Desserts from the Famous Loveless Cafe" are listed in cups or also in grams ?? thank youuuu ! (I'm allergic to cups - I wish all US cookbook authors could understand that metric is so handy)
Patricia, this ice cream looks wonderful! Also tahnk you for your list of books, a source of great inspiration to many of us :-)
First, I love your polka dot ice cream cups. Second, the ice cream sounds to-die-for! Have a great weekend!
May I confess that I work as a pastry chef in an ice cream and candy shop and that, although you'd think I'd be tired of ice cream by now, I can't wait to try this recipe! I loooooove macadamia nuts-- I think their sweet nuttiness would be so delicious in a frozen treat!
Wow, love the flavors in this ice cream. Beautiful pics and thos cups are so cute!
I love your blog Patricia. The recipes and photos look beautiful. The ice cream sounds really nice, I love macadamias too. You might like the recipes in the book "Jeni's Splendid Ice Creams". I have found this book and the ice creams are amazing and very easy to make once you master the method. They are too good in one way, that I can't stop making them wanting to try all the different flavours! :)
How can you not have "baking: from my home to yours" in your list?!?! I don't have any of those books and some look REALLY interesting!
This makes me really wonder why I don't yet own The Perfect Scoop (I love his website and ice creams from there)! How I love macadamia nuts and praline--this will end up in my ice cream maker at some point this summer.
Argone, the ingredients are listed in cups. You're welcome!
Cozy Herbivore, I'm glad you like it! I personally think the peanuts would be fabulous here, too.
Cookin'Oz, thank you for your kind words! I have that book on my wish list, it's great to know you like it - tks!
Mireia, I like that book a lot but the "Tuesdays with Dorie" kind of put me off using it. :(
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