How to make Caramel Nut and Popcorn Ice Cream -
The highlights of this ice cream are the nuts and popcorn praline.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Castor sugar (caster sugar) (कैस्टर शुगर / बारीक चीनी), Walnuts (अखरोट)
Cuisine : Fusion
Course : Desserts
For more recipes related to Caramel Nut and Popcorn Ice Cream checkout Caramel Custard, Caramelized Banoffee Eclair Sandwich. You can also find more Desserts recipes like Muesli Ice Cream Chhenar Payesh Devils Food Cake Strawberry Lemon Frozen Yogurt
Caramel Nut and Popcorn Ice Cream Recipe Card
Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.
Prep Time : 4-5 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Caramel Nut and Popcorn Ice Cream Recipe
Castor sugar (caster sugar) ¼ cup
Walnuts chopped 4-6
Almonds 4-6
Popcorn 1 cup
Base
Castor sugar (caster sugar) 125 grams
Egg yolks 4
Milk 300 millilitres
Fresh cream 200 millilitres
Vanilla essence 1 teaspoon
Method
Step 1
To make the base, beat together egg yolks and castor sugar in a bowl till the mixture reaches ribbon consistency.
Step 2
Heat together milk, cream and vanilla essence in a non-stick pan and bring to a boil.
Step 3
Add the boiling mixture to the egg mixture and whisk continuously. Pour the mixture back into the pan, place on heat and cook on low heat, stirring continuously, till thick.
Step 4
Pass the custard through a strainer and place in a cool place till completely cooled. Stir from time to time to prevent skin forming. Strain again if there are any lumps remaining.
Step 5
Heat a non-stick pan, add castor sugar and cook till it caramelizes. Add walnuts, almonds and popcorn and mix well.
Step 6
Transfer the mixture onto a silicon mat and let it set.
Step 7
Break it into small pieces, add to the custard mixture and mix well.
Step 8
Pour the mixture into an ice-cream tin, cover and freeze till fully set.
Step 9
Demould, slice and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
