Ice cream with vanilla and corn nougat
6 servings
60 minutes
Vanilla ice cream with corn brittle is an amazing combination of classic softness and a crunchy accent. The roots of the recipe trace back to European cuisine, where the art of making ice cream is valued alongside pastry mastery. The creamy texture is enriched with the aroma of natural vanilla, while caramelized cornflakes provide a pleasant contrast: the sweetness of caramel meets a light saltiness, creating a harmony of flavors. This ice cream is perfect for summer days and special evenings when you want to surprise guests or treat yourself to something unusual. It can be served as a standalone dessert or paired with fruits and nuts to enhance the richness of the flavor palette.
1
Preheat the oven to 150 degrees, spread cornflakes on a parchment-lined tray, and bake for 15 minutes. Remove and let cool completely.
- Cornflakes: 8 glasss
2
For the brittle, caramelize 1 cup of sugar in a heavy-bottomed pan. The caramel should be a deep amber color. But don't overcook it, or it will burn and taste bitter. Quickly pour the finished caramel over 2 cups of cornflakes, sprinkle with sea salt, let it cool, and then chop into desired-sized pieces.
- Sugar: 1.8 glass
- Cornflakes: 8 glasss
- Sea salt: to taste
3
Dissolve starch in 50 ml of milk, leave it.
- Cornstarch: 4 teaspoons
- Milk 3.2%: 4 glasss
4
Pour the remaining milk over 6 cups of cereal, mix, and let it sit for 20 minutes. Strain the milk through a fine sieve, removing the cereal.
- Cornflakes: 8 glasss
- Milk 3.2%: 4 glasss
5
In a small saucepan, combine milk (2 cups), cream, 2/3 cup sugar, a pinch of salt, vanilla seeds; mix and heat over medium until almost boiling. Pour in cornstarch milk and cook while stirring until thickened. Remove from heat; add cream cheese and mix until smooth. Cool to room temperature then refrigerate overnight. Freeze in an ice cream maker according to instructions, adding pieces of corn brittle in the last few minutes of freezing. Transfer ice cream to a container and freeze for at least 4 hours until set.
- Milk 3.2%: 4 glasss
- Cream 30%: 1 glass
- Sugar: 1.8 glass
- Sea salt: to taste
- Vanilla pod: 0.5 piece
- Cornstarch: 4 teaspoons
- Cream cheese: 50 g
6
If you don't have a freezer, pour the ice cream into a container, place it in the freezer, and stir the contents every 20-30 minutes until fully frozen. Sprinkle with pieces of praline just before serving.
- Cornflakes: 8 glasss